Uzbek-Style Eggplant
Description
The recipe won't take much time. To make Uzbek-style eggplant, you'll need fresh ripe eggplants and tomatoes, plenty of herbs and garlic. Use salt and black pepper to taste. The original recipe calls for cilantro, but my family doesn't like its smell, so I substitute parsley or dill. Assemble the appetizer right away while the eggplants are still hot so the garlic can release its aroma. As it rests in the refrigerator, the tomatoes soak into the eggplants, making them especially tasty and juicy, plus the aroma of garlic and fresh parsley. I highly recommend trying it—everything is simple and very delicious! This version has been a staple in my family for a long time, and I'm happy to share the recipe with you. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the ingredients: wash the eggplants, tomatoes, and herbs. Peel the garlic.
- 2
Step 2
Slice the eggplants into rounds and salt them. Let stand for 10–15 minutes, then squeeze out the moisture.
- 3
Step 3
Cut the tomatoes into rings.
- 4
Step 4
Finely chop the garlic and herbs with a knife.
- 5
Step 5
Heat a skillet, add a spoonful of oil, and fry the eggplants in batches, adding more oil as needed so the eggplants sauté rather than bake.
- 6
Step 6
While the eggplants are still hot, place them in a deep dish, layering with tomatoes, garlic, herbs, salt, and ground pepper.
- 7
Step 7
When all the eggplants and tomatoes have been arranged, cover with a lid and refrigerate for 1–1.5 hours to allow the flavors to meld.
- 8
Step 8
The appetizer is ready!
- 9
Step 9
Serve immediately or slightly chilled.