Recipe "Eggplant appetizer with pepper and cilantro":
- 4-5 eggplant large (about 1.5 kg)
- 1 cup frozen green peas
- 3 medium ripe tomatoes
- 1 medium onion
- 3 cloves garlic
- 3 cm fresh ginger root
- 1 small hot pepper chili
- Medium beam cilantro
- 3-4 tablespoons of natural yoghurt
- 2 tablespoons olive oil
- 2 teaspoons cumin seeds
- 1/2 teaspoons ground paprika
- 1/2 tsp red pepper
- 1/2 tsp turmeric
Number of servings
The complexity of cooking
Step by step recipe for cooking
Often pinned whole eggplant with a fork allsides. Put them on a baking sheet and bake in a very hot oven (230-240 ° C) until tender, 40 minutes. to 1 hour. The skin of eggplants should turn black. Take them out and let it cool slightly. Then cut in half lengthwise and spoon remove all the pulp in the pulp with a fork or misku.Razomnite tolkushkoy.
Very finely chop the onion, garlic, chilli and ginger. Tomatoes make a cross-shaped incision and drop into boiling water for 30 seconds. Remove, pour over cold water, peel, chop the flesh. coriander leaves, remove from the stems, stalks finely chop.
Heat the oil in a large skillet over mediumfire. Add the cumin and cook until seeds start to jump, 10 sec., Then the onion and cook, stirring, until golden, 7-10 minutes. Add the garlic, ginger and chilli. Cook, stirring, for 2 minutes more. Put the eggplant.
Add the tomatoes, stir and cook untilall the liquid has evaporated. Stir peas, cilantro stems, paprika, red pepper and turmeric, cook for another 2-3 minutes. Reduce heat to low, add the yoghurt and season with salt to taste and heat. Remove from heat, add the coriander leaves and mix. Serve hot, warm or cold.