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Ingredients Edit

Directions Edit

  1. Put a layer of finely cut pieces of meat at the bottom of the pot.
  2. Then place a layer of eggplant, stuffed with slightly salted fat tail, garlic and finely chopped onions, parsley and basilic.
  3. Put on top 2 or 3 pieces of peeled tomatoes and 2 potatoes cut in half lengthwise.
  4. Sprinkle that with salt and put into the oven.
  5. Bake first with the pot cover closed and then remove the cover.
  6. Chanakhi will be ready in about 1 ½ hours.

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