Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Mutton/lamb-800 gr.
- Tomatoes-2 or 3
- Eggplant-6
- Onions-200 gr.
- Parsley
- Basil-1/2 bunch (fresh, if possible)
- Garlic -1 clove
- Potatoes 1 or 2
- Salt to taste
Directions
Put a layer of finely cut pieces of meat at the bottom of the pot.
Then place a layer of eggplant, stuffed with slightly salted fat tail, garlic and finely chopped onions, parsley and basilic.
Put on top 2 or 3 pieces of peeled tomatoes and 2 potatoes cut in half lengthwise.
Sprinkle that with salt and put into the oven.
Bake first with the pot cover closed and then remove the cover.
Chanakhi will be ready in about 1 -1/2 hours.
Category:Georgian Recipes
Category:Georgian Appetizers