Description
Another variation on the theme of eggplant caviar, but due to the interesting set of spices the taste is completely different, straight with some Indian accent.
Ingredients
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Eggplant
3 piece
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Tomato
3 piece
-
Garlic
6 tooth
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Fenugreek
0.25 tsp
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Fennel
0.5 tsp
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Coriander
1 tsp
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Black pepper
Cooking
Eggplant wash and cut into thick slices. Put them in a cold Zepter pot.
Tomatoes finely chop and put in eggplant.
Garlic peel and finely chop, put on the tomatoes, add spices.
Cover with a lid and put on medium heat, wait until the arrow of the controller will reach the middle of the green field and reduce heat to low, cook 15 minutes. Remove the Zepter pot from heat and let it rest for 10 minutes.
Mash with a wooden spoon to desired consistency right in the pot. Serve with black bread, garnished with finely chopped parsley. Bon appetit!!!
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