Description
One of endless variations on an eggplant theme. But each family have different way of cooking, processing and serving the dishes. And the set of spices in each recipe is very individual. Maybe my version is also someone interested.
Ingredients
-
Eggplant
3 piece
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Pepper
4 piece
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Tomato
4 piece
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Walnuts
1 cup
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Cilantro
1 coup
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Tarragon
-
Garlic
2 tooth
-
Salt
Cooking
I bought a round eggplants, but you can take any. Then vary the amount depending on their size.
Chop the eggplant into cubes and a lot of salt to remove the bitterness. After half an hour get them good press. If the salt was too much, it can be rinsed in running water and again squeeze, so they were not too watery.
Take 4 bell peppers. Define the color on your mood. I have a green.
Cut into slices, freed from seeds.
Tomatoes medium size cut into pieces. I had a couple pieces of frozen, so I used them along with fresh.
Peppers and tomatoes skip through Mincer. Of course, you can use a blender, but then the weight is too uniform, and I like that the structure of the product was felt.
To put all this in a frying pan without oil. Put on a large fire and let them boil until almost all the liquid evaporates. Salt nothing, because the eggplant you will already be salted. Better then adjust to taste.
While this is boiling, take about 1 Cup of walnuts.
Grind them with a pestle. They should be in small crumbs, but not uniform.
Now all over the eggplant. Lay them on a large frying pan, to a thin layer distributed throughout the surface.
Fry them in vegetable oil until Golden brown.
Meanwhile, in another pan all the liquid from our tomato-pepper filling should evaporate.
Mix the eggplant, the dressing. Add chopped nuts, fresh chopped cilantro and dry tarragon (tarragon amount is not indicative, as here it is necessary to focus on the taste, I go out about a teaspoon). Yeah, I almost forgot about the garlic. Can be finely chopped, but you can through the press – as you like.
Spread in dish. On top sprinkle with ground nuts and cilantro. Bon appetit!
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