Pkhali: minced aubergines, champignons, walnuts and garlic !

It was June, and the world smelled of roses. The sunshine was like powdered gold over the grassy hillside.

Maud Hart Lovelace

Pkhali ingredients:
– 500g aubergines
– 200g onion
– 8 champignons
– 1-2 tbsp olive oil
– 2 garlic cloves
– 1 cup walnuts
– 1 tsp cardamom
– 1 tbsp vinegar
– 1 tsp salt
– 1/4 tsp black pepper

Serving ingredients:
– pomegranate seeds
– parsley


1 Prepare Pkhali ingredients:
1.1 Peel aubergines and cut into ~1cm cubes
1.2 Chop onion
1.3 Slice champignons
1.4 Peel garlic cloves
1.5 Keep the walnuts for 5 minutes in hot water (to soften them a little), then dry them with a paper towel
2 Cook champignons, onion and aubergines
2.1 Fry chopped onion and sliced champignons for 7 minutes at medium heat with some olive oil
2.2 Add aubergine cubes and cook for another 15 minutes or until aubergines are soft
3 Combine cooked champignons, onion and aubergines with garlic, softened walnuts, cardamom, salt, pepper, and vinegar in a bowl: mash until smooth with an immersive blender
4 Put the bowl in the fridge for at least 2 hours
5 Take the bowl from the fridge and form with fingers ~2cm diameter balls.
6 Put the balls on the plate and decorate with pomegranate seeds and parsley: serve, it’s a really delicious appetiser !

Notes: you can use the same recipe as a delicious pate for the sandwiches 😉

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