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Phali and aubergine with nuts

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10 servings
1 hour 30 min

Walnuts - 500 gr, Spinach - 250 gr, Beetroot - 2 pcs., Carrots - 3 pcs., Onions - 1 pc., Dill - 50 gr, Parsley - 50 gr, Cilantro Greens - 50 gr, Celery - 30 gr, Bell pepper - 2 pcs., Paprika - 2 tea liters, Ground coriander - 2 tea liters, Saffron - 2 tea liters, Uzho-suneli - 2 tea liters, Garlic - 15 gr, Chilli pepper - 1 tsp, Wine vinegar red - 1 tbsp, Water - 200 ml, Pomegranate - 1 pc, Vegetable oil - 3 tbsp, Salt - 1.5 tsp.

Boil beets and carrots. Cut the aubergines into even strips along the entire length, 0. 6-0. 8 mm thick and salt a little. Leave for 30 minutes to release excess moisture.

Cut sweet peppers along the fruit into 8 identical parts. Grease the pan with vegetable oil (1 tbsp) and fry the peppers for 2-3 minutes on each side, until soft.

Finely chop or grind dill, parsley, cilantro, celery and onions on a meat grinder.

Grind walnuts on a meat grinder or blender.

Grate boiled carrots and beets, squeeze and remove excess juice.

Let the spinach in a pan of 150-200 ml. Stir the salted water constantly for 5 minutes. Then squeeze the spinach thoroughly. You can use a colander.

Rinse the salt with water from the eggplants and wet with a paper towel, remove excess moisture. Grease each slice with vegetable oil and fry in a dry pan for 1-2 minutes on each side, until soft.

Pour crushed nuts, cilantro, parsley, dill, celery, onions and all spices into a bowl, salt and mix. Add wine vinegar and water. Mix thoroughly until homogeneous.

In a bowl with squeezed spinach, add the prepared nut mass in an approximate proportion of three to one. Three parts spinach and one part nut mass. Mix everything thoroughly and form small balls. Top with pomegranate grains.

Mix the crushed carrots with the nut mass, in about the same proportion as spinach. The resulting homogeneous mass is formed into identical balls.

Make phali from beets in the same way as phali from carrots.

Spread the nut mass on toasted slices of sweet pepper with an even layer.

Arrange the prepared aubergine slices, form an oblong filling and gently twist into a roll.

Put on a plate. Phali are ready.