This hearty Uzbek appetizer is made by quickly pressure-cooking eggplant and tomatoes with garlic, then mashing them. It contains no dairy, so it can be eaten by people who are sensitive to lactose.
Place the eggplant, tomatoes, garlic, and green pepper in the pressure cooker with the olive oil.
Close the lid. Once the cooker reaches pressure, cook over low heat for 15 minutes.
Remove the cooker from the heat and wait 15 minutes for the pressure to drop naturally.
Coarsely mash the vegetables with a fork.
Season the mash with salt and let it rest at room temperature for 30 minutes so the flavors can meld.
Garnish with chopped cilantro and serve.
Do not release the pressure immediately; letting it drop naturally helps the vegetables soften further.
Düdüklüde pişirme süresini on beş dakika yerine on dakikaya indirsem sebzeler yeterince yumuşar mı, yoksa tam on beş dakika mı gerekiyor? Daha hızlı hazırlamak istiyorum ama kıvamdan ödün vermek istemiyorum.
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