A hearty meze from Uzbek cooking, this spread is made by quickly pressure-cooking eggplant and tomato with garlic, then mashing them together. Free of dairy, it can be enjoyed by anyone with lactose sensitivity.
Put the eggplant, tomato, garlic and green pepper into the pressure cooker with the olive oil.
Seal the lid and, once it reaches pressure, cook on low heat for fifteen minutes.
Take the pot off the heat and let the pressure release naturally for fifteen minutes.
Roughly mash the vegetables with a fork.
Season the spread with salt and let it rest at room temperature for thirty minutes; this gives the flavours time to settle.
Garnish with chopped coriander and serve.
Do not release the pressure immediately; letting it drop naturally helps the vegetables soften further.
For a tangier flavour, you can add a teaspoon of vinegar before serving.
Admin DadaGastro · verified in test kitchenDüdüklüde 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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