Uzbek Eggplant Puree – Baklazhannaja Ikra
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 70 g veetable oil
- 1 onion (s), chopped
- 300 g tomato (s), peeled and chopped
- 1 zucchini, peeled and finely diced
- 1 bell pepper (s), finely diced
- 3 aubergine (s), peeled and diced
- 4 cloves garlic, finely diced
- 1 teaspoon coriander, ground
- salt
- Coriander green
Print Recipe
Pin Recipe Instructions
- Fry the onion cubes in the hot fat until translucent. Now add the tomatoes and the diced paprika and, five minutes later, the zucchini, the eggplant, the garlic and the coriander and let everything simmer for another five minutes. Stir regularly. Put a lid on and continue cooking on a low flame until the aubergines are soft. Season to taste with salt. Pepper does not normally make it into the dish, but of course you can still add it if you like. Serve with fresh chopped coriander.
- The dish is ideal for preserving.
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