Eggplant appetizer with pepper and cilantro

Recipe "Eggplant appetizer with pepper and cilantro":

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
  • salt

cooking time

10 minutes

Number of servings


The complexity of cooking



Lunch, Dinner

Step by step recipe for cooking

Step 1

Eggplant appetizer with pepper and cilantro

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.

Step 2

Eggplant appetizer with pepper and cilantro

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.

Step 3

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.

Step 4

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.

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