Eggplants "Puchholia"
1 serving
15 minutes
Puchholia eggplants are a harmony of Georgian flavors in one dish. Inspired by regional traditions, it combines the tenderness of eggplants, the freshness of pink tomatoes, and the rich taste of sulguni cheese. Grilled eggplants acquire a light smoky note, while baking with cheese makes the dish especially tender. Pomegranate seeds add a refreshing tang as the finishing touch. Served in a round cast-iron skillet, it creates a cozy home atmosphere. This dish is suitable for both festive tables and intimate family dinners. It pairs perfectly with Georgian wine and aromatic spices. The taste is rich, balancing salty, sweet, and sour notes while leaving a pleasant aftertaste and warmth of traditional Georgian cuisine.
1
Cut the eggplants and tomatoes into slices.
- Eggplant: 90 g
- Pink tomatoes: 80 g
2
Salt the eggplant, let it sit for 10 minutes, then grill it on both sides.
- Eggplant: 90 g
3
Remove the seeds from the tomatoes.
- Pink tomatoes: 80 g
4
Grate the cheese.
- Cheese: 60 g
- Suluguni cheese: 20 g
5
Layer in a round cast iron skillet: eggplant, tomato, cheese, eggplant, tomato, cheese.
- Eggplant: 90 g
- Pink tomatoes: 80 g
- Cheese: 60 g
- Suluguni cheese: 20 g
6
Bake in the oven at 160 degrees for 10-15 minutes.
7
Drizzle sauce around the edges of the dish and garnish with pomegranate seeds.
- Pomegranate seeds (arils): 15 g
- Svan salt: 5 g
