This cold Uzbek appetizer is made by slowly sautéing charred eggplant with tomatoes, coriander seeds, and cumin in olive oil. Its flavor deepens as it cools, and it travels well for picnics.
Turn the eggplants over a direct flame for 15 minutes, until the skins are blistered and black all over. Peel and dice them.
Sauté the onion and garlic cloves in olive oil for 5 minutes. Add the tomato and cook for another 5 minutes with the coriander seeds and cumin.
Add the charred eggplant cubes and salt. Cook over low heat for 20 minutes, stirring, until thick.
Remove the salad from the heat and let it cool to room temperature. Then chill it in the refrigerator for at least 2 hours and serve sprinkled with fresh cilantro.
When charring the eggplant, wait until the skin is blistered all over; otherwise, the inside may remain undercooked. After it cools, chill it in the refrigerator for at least 2 hours before serving.
Kısık ateşte kavurma adımını sabırsızlanıp orta ateşte yaptım, 20 dakika yerine 12 dakikada dibi tuttu ve yanık koktu, mezenin tadını epey bozdu. Bir daha kesinlikle ateşi düşük tutacağım.
Patlıcanı ateşte tam kabartmadan aldım, içi yer yer çiğ kaldı ve mezenin dokusu pürüzlü çıktı. 15 dakika demek gerçekten önemliymiş, benimki ancak 9 dakikada kabarmıştı.
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