in Eastern Europe, Middle East

Uzbek eggplant puree – Baklazhannaja Ikra

updated

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Ingredients for 4 servings:

  • 70 g vegetable oil
  • 1 onion(s), chopped
  • 300 g tomatoes, peeled and chopped
  • 1 zucchini, peeled and finely diced
  • 1 bell pepper(s), finely diced
  • 3 eggplants, peeled and diced
  • 4 cloves garlic, finely diced
  • 1 tsp coriander, ground
  • Salt
  • Coriander leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Central Asian ratatouille – as a cold starter or as a warm side dish

Fry the diced onions in hot oil until translucent. Now add the tomatoes and diced bell peppers, and five minutes later, the zucchini, eggplant, garlic, and cilantro, and simmer for another five minutes. Stir regularly. Cover and continue cooking on low heat until the eggplant is tender. Season with salt. Pepper isn’t normally added to this dish, but if you like, you can add it anyway. Serve with fresh chopped cilantro. This dish is perfect for preserving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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