VOLUME 1 - Kilimanjaro Foods

for another 2 mins to brown skin side. Remove & cool. Do not
separate eggplant halves.
5. Spread 1 tb stuffing over cut surface of half of the eggplant.
Close, & tie together w/white thread if you wish. Return eggplants
to skillet & fry them over low heat on both sides for 5 mins. Cool &
remove thread, if used. Refrigerate. Serve cold as an appetizer or a
side dish. Makes 8.
Pchali (Herb Fritters)
Servings
scallions,sliced thin
1 c flat-leaf italian parsley
-chopped
1 c fresh coriander,chopped
1 c fresh dill,chopped salt
-pepper
3 lg eggs,beaten
1/2 c flour
1/4 c corn oil,for frying
1. Toss herbs, salt, & pepper together. Add eggs & flour & mix well
by hand. Do not use a processor. 2. Heat oil in a skillet. Drop 1
heaping tb mixture into oil, shaping a round fritter. Fry over
moderate heat for 2 mins on each side. Drain briefly on paper
towels. Continue w/ rest of mixture. Serve warm or at room temp as
an appetizer w/drinks, or as an additional dish w/other Georgian foods.
Makes 20 fritters.