One of Uzbek cuisine's cold-served meze dishes, baklajan is made by charring eggplant and simmering it slowly in olive oil with tomato, coriander seed and cumin. Its flavour deepens as it cools, making it a sturdy choice for a picnic basket.
Char the eggplants directly over the flame, turning, for 15 minutes until the skin blisters and blackens all over, then peel and dice.
Sauté the onion and garlic cloves in olive oil for 5 minutes, add the tomato, then cook with the coriander seed and cumin for another 5 minutes.
Add the diced charred eggplant and salt, then cook over low heat, stirring, for 20 minutes until it thickens into a deep, jammy texture.
Remove from the heat and let cool at room temperature, then chill for at least 2 hours before serving with a scatter of fresh coriander.
When charring the eggplant, wait until the skin blisters all over, or the inside will stay raw. After cooking, chill for at least 2 hours before serving.
Lightly crushing the coriander seeds instead of using them whole releases their aroma more clearly.
Admin DadaGastro · verified in test kitchenKısık 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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