Composition / ingredients
Step-by-step cooking
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Peel the eggplant, cut the flesh into cubes. Before that, you can hold them in salted water for 15 minutes, so that the bitterness goes away. We drain the salted water and pour in new water, in which we will cook our eggplants. We make the fire medium, and cook until they are almost ready. Remove from the heat and fold into a colander.
While the eggplants are in a colander, peel the tomatoes and grate them. Then three garlic. Put tomatoes and garlic in a saucepan, add ground pepper, salt, put ginger, finely chopped herbs and vegetable oil. We simmer everything on low heat for 20-30 minutes. When the sauce thickens, we put eggplants in it and bring it to readiness.
Serve hot on the table. Eggplant salad "Zaalyuk" is suitable for any meat as a side dish. You'll lick your fingers! Bon appetit!
Calorie content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
