Description
Love this side dish in the fall and often make for dinner. Good as a garnish, and as a separate dish. On the holiday table as a side dish to meat, is also served. Guests hummed with pleasure. Why salad? In my opinion, the vegetables are grilled quickly, keeping the pieces without turning into a soft stew. The salad was delicious freshly cooked and warm. But the next day he (in my opinion) divine ))) Why warm? So it is possible immediately, in the form of heat. But seriously, the added spices warm the body and soul. When I eat it, the heat spreads out and becomes Ho-ro-sooooo )))
Ingredients
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Pumpkin
600 g
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Zucchini
1 piece
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Eggplant
1 piece
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Carrots
1 piece
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Garlic
1 tooth
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Olive oil
2 Tbsp
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Soy sauce
-
Salt
-
Khmeli-suneli
0.5 tsp
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Nutmeg
0.25 tsp
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Ginger
0.25 tsp
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Black pepper
Cooking
Prologue: the scene the main actors. Queen of the Pumpkin, the gentleman of the Tavern, the Minister of Eggplant, lady-in-waiting Carrot. Secondary, but equally important face: olive oil, soy sauce, salt, pepper, Khmeli - suneli, dried ginger, nutmeg, barberry, sesame seeds (and other spices according to your taste and discretion)
Step one: in a hot pan, sorry, stage. you receive a carrot. It participates rather to impart a beautiful orange notes in the dish. Carrots soloist alone for five minutes, and then she is joined by a beautiful Pumpkin. Fried for 10 minutes on a fairly high heat. Then they need to shift into another bowl. They sprinkle them with ginger, nutmeg, pepper, salt to taste. Interesting point: if the carrot and pumpkin is not very sweet, they can be a little sprinkle with sugar - the taste will become more rich
Act II: the vacant pan appears Eggplant. Pre-cut cubes, lightly long for salty roasted while "ladies" and then washed (to avoid any possible bitterness). It is joined by the Zucchini. Together they are roasted for 10-15 minutes. Them sprinkle with salt pour soy sauce, flavored with pepper, Khmeli-suneli and other seasonings according to your taste and desire.
Action the third and final. The gentlemen join the ladies: Pumpkin and Carrots back to the pan. Sprinkle the vegetables finely chopped garlic, sesame seeds, barberry (optional), cumin (optional), greens (all the same to your wishes). Then together for about three minutes and serve. there is one point which we have disputes, I love vegetables "al dente", that they are a little hardish. And my mom loves soft (they need to hold the pan a little longer)
Here it is a Symphony of "Spicy" September, Take, taste, feel all the nuances of its taste
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