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
Uzbek Eggplant Puree – Baklazhannaja Ikra
Uzbek Eggplant Puree – Baklazhannaja Ikra

Instructions

  1. 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.
  2. The dish is ideal for preserving.

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