Mchadi Canapes
30-60 Min
201-500 Kcal
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.

How To Serve

Such an appetizer will be great for any dinner table.