Cooking Time
1 h. 50 min.
Serves
4
Cuisine
Georgian
Difficulty
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Prepare delightful khinkali with a savory eggplant filling! This Georgian dish is perfect for a light lunch or dinner. These tender dumplings, filled with a juicy, spicy adjika-seasoned mixture, will be a true revelation for vegetarian food lovers.
Total Ingredients: 10
Serves:
Eggplant - 3 pcs.
Onion - 2 pcs.
Garlic - 5 clove
cilantro - 1 bunch
Adjika - 3 tbsp.
Vegetable oil - to taste
Salt - to taste
Flour - 2 glass
Cold water - 140 ml
Salt - 1 tsp.
Serves:
🥓
Fat
103г
🍚
Carbohydrates
278г
🥩
Proteins
50г
🔥
Kcal
Prepare the eggplants. Peel them and slice crosswise into 7mm-thick rounds. Sprinkle with salt and let sit for 30 minutes, then rinse with cold water.
Boil the eggplants. Bring water to a boil in a large pot and cook the eggplants until tender, about 5-7 minutes. Drain them in a colander, then place a plate and a weight on top to press out excess water. Afterward, dice the eggplants into small cubes.
Shape the khinkali. Roll out the dough thinly and cut out circles with a diameter of 12 cm. Place the filling in the center of each circle and carefully pinch the edges, creating characteristic pleats. Boil the khinkali in a large amount of salted water for about 15 minutes until cooked through.
Prepare the perfect dough! Combine flour, salt, and water, then knead thoroughly to achieve an elastic dough. Let it rest for about 1 hour.
Prepare the aromatic filling. Peel and finely chop the onion and garlic. Heat oil in a pan and sauté the onion and garlic until golden brown. Add the chopped eggplant and cook for another 5 minutes. Remove from heat and let cool. Stir in the adjika and fresh cilantro, season with salt, and mix thoroughly.
Follow the instructions step by step