Table of Content
Garlic four cloves
A cup of sour pomegranate seeds
Walnuts 300 grams
10 grilled and peeled eggplants
Chuchagh (local vegetable) two tablespoons
Salt and pepper as needed
In the past, the housewife used to light a small fire early in the morning to prepare Kal Kebab so that she could grill the eggplants on it. Housewives do not usually do that today. Eggplants are placed either on the stove flame or in the oven, but eggplants that are placed on the fire taste much better and different.
When the eggplants are cooked, they need to be peeled. Then pour the eggplants into a large bowl and mix together.
Now it’s time to add the walnuts. Finely chop the walnuts and add to the eggplants.
Then add the pomegranate seeds to the walnut and eggplant mixture and mash the mixture once more. There is no need to separate the pomegranate seeds because these seeds should be in the Kal Kebab.
Now you can use flavorings such as Chuchagh, salt and pepper and add to food.
Now mix them again. Finally, you can put the same Chuchagh or pomegranate seeds on the food and make a small garnish.