Kadi-chah
Description
The salad is quick and easy to prepare. I didn't include salt in the ingredients list because it's not part of the main recipe. However, you'll need just 1 tablespoon of salt to draw out the bitterness from the eggplants. After salting, rinse off all the salt with water after 20 minutes. The finished salad will be dressed with soy sauce, garlic, fresh herbs, and fragrant coriander! You can use chili pepper either fresh or dried—the dish will be just as spicy either way. Give it a try—the salad is ready to serve.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Wash all the vegetables thoroughly and peel them. Let's get started!
- 2
Step 2
Trim the ends off the eggplants on both sides. Cut each eggplant crosswise into 3 pieces. Slice each piece into thin strips. Place in a deep container, add one tablespoon of salt, and mix well. Let it sit for 20 minutes.
- 3
Step 3
Cut the bell pepper into strips (the size should be approximately the same as the eggplant strips). Finely chop the onion. Peel the tomato and cut it into cubes.
- 4
Step 4
Heat a frying pan with vegetable oil and sauté the onion until partially cooked.
- 5
Step 5
Add the tomato pieces and sauté for a couple of minutes.
- 6
Step 6
Add the bell pepper, sauté for a few more minutes.
- 7
Step 7
After 20 minutes, thoroughly rinse the eggplants under running water to remove the salt and bitter juice. Lightly squeeze them by hand to remove excess moisture. Add to the vegetables and fry for 15 minutes, stirring occasionally.
- 8
Step 8
One minute before the salad is ready, add chopped herbs, finely minced garlic, coriander ground in a mortar, and chili pepper ("ogonek").
- 9
Step 9
Pour in the soy sauce, mix well, and remove the salad from the heat. Let it steep, covered, for a few minutes, then serve!