Achapa Set with Vegetables and Nut Butter

Grind the walnuts through a meat grinder. Finely chop the onion and fry it in vegetable oil until golden brown. Finely chop the cilantro (leaves only).

Mix the ground nuts, onion, cilantro, add adjika and khmeli-suneli. Salt and pepper to taste. Mix well. If the paste is too thick, add a little cold water.

Place spinach in a pot with boiling salted water and cook for 3 minutes. Drain in a colander, rinse with cold water and squeeze well. Pass through a meat grinder together with cilantro.

Mix spinach with a third of the nut butter, add adjika, finely chopped cilantro and sautéed onions.

Boil the beans until soft and mash them. Mix with a third of the nut paste, add adjika, finely chopped cilantro and minced garlic.

Cut the eggplant lengthwise into long strips. Fry them in vegetable oil on both sides until soft.

Generously spread nut paste on each strip, sprinkle with finely chopped cilantro. Cut crosswise into strips 3–4 cm wide and roll into small rolls.

Wash the pepper, dry it, and place it on a baking sheet. Bake in the oven at 200 degrees for 10–15 minutes — it should become softer but retain its shape.

Place the pepper in a bag, tie it, and let it "sweat" for a few minutes. Cut off the stem, remove the seeds, and cool completely.

Fill the cooled pepper with nut paste. Cut crosswise into slices 3–4 cm thick.

Place the spinach and bean mixture onto a dish using a mold (you can use cookie cutters). Arrange the eggplant rolls and pepper pieces next to it.