Pkhali rolls

First, we need to prepare the nut filling. To do this, pour over nuts and almonds with boiling water, squeeze and peel. Scroll in a meat grinder and add 2 teaspoons of dried coriander, 2 tsp utsho suneli, 1.5 tsp saffron. Balance the taste of wine vinegar - you'll need about 2 teaspoons. Add 2-3 tablespoons of water and put the pasta in the fridge.

Blanch the spinach and beetroots in boiled water for about 2 minutes and let them cool immediately. Squeeze them and grind in a blender along with 1 ½ clove of garlic and 2-3 tablespoons of tkemali. It should get a thick consistency, which is necessary to season with salt and put it in the refrigerator.

Cut the eggplant into thin slices and place in salted water for 15 minutes. Squeeze and fry in sunflower oil. Rub cheese on a grater. Put the eggplant as shown in the last photo. Place the nut paste pkhali and cheese in the middle. Wrap the roll.

For serving, you can use balsamic vinegar or narsharab. Also - sesame seeds and chopped pistachios.