Mchadi Canapes

30-60 Min

Easy

201-500 Kcal

ingredients

500 500 gr. corn flour

700 700 gr. leeks

600 600 gr. beet leaves

600 600 gr. spinach

3 3 eggplants

2 2 onions

1 1 piece garlic

30 30 gr. green onion

150 150 gr. walnut

300 300 gr. Nadugi

6 6 cherry tomatoes

1 1 pomegranate

300 300 ml. oil

40 40 gr. coriander

1 1 teaspoon dried coriander

1 1 teaspoon Georgian saffron

1/2 1/2 teaspoon red pepper

salt as desired

Sesame for decoration

step 1

All vegetables should be rinsed very thoroughly. You will make leek, eggplant, spinach, beetroot leaf and nadughi canapes. Pierce eggplants with fork, wrap it in aluminum foil, wrap from all sides and put on baking sheet, bake in the preheated oven, in 180 C degrees for 1 hour. cut leeks in round shapes, fry up on oiled pan and fry it with onions. Drain, add finely chopped green onions, 2 cloves of garlic and salt to taste.

step 2

Blend walnuts with seasonings, add onion fried in oil, 2 cloves garlic and blend with a little boiled water. Finally add salt to taste and finely chopped coriander. Divide it into two parts, one for eggplant and one for spinach and beetroot leaves. Dissolve spinach and beetroot leaves in salted boiling water and boil for 5 minutes. Drain and cool, then drain again well with your hands, then knead finely. Mix with walnuts. Combine the aubergines, peel and finely chop, add the blended walnuts. Add 2 cloves garlic to nadughi, add a little salt. Place sliced cherry tomatoes in the middle. Add water to corn flour and mix well. Bake small round mchadi on oily pan. Fry on both sides. As shown in the picture, you can put small round pieces of pkhali and place them on mchadi (corn breads). Decorate with pomegranate seeds.