Cold dishes in Uighur cuisine are divided into two types: dishes of various raw vegetables and cold dishes, boiled and fried vegetables. This salad, again, refers to the second class. I looked in the dictionary the translation of the word "cause" - was the eggplant, though another source says that the correct name for this vegetable is "pidigan". I philosophize did not, and described the salad as well, as it is called in the menu. Ordered more than once, and then began to cook at home. Usually the eggplant is done layer-by-layer rolls or a salad, but this method helps to save a lot of time. So, for those who value time and thus want to diversify the usual menu, this dish is suitable in the best way!
|Cooking time 20 minutes||Number of servings 2|
Eggplant wash and cut. The thickness should be not too thin, so the eggplant is not burned immediately, but not too thick. If the skin is thick, it can be cleaned.
Cucumber wash and also chop.
Cut the tomatoes into small pieces. The tomatoes were used, half less than shown in the photo, because I was also preparing another dish, which also needed sliced tomato.
The pan good heat, and a La carte fry the eggplant. Then be sure to put them on a paper towel to soak up excess oil.
Fry 2 cloves of garlic and a minute later add to it the cucumbers. Fry on high heat for a few minutes. The cucumbers have to soak up garlic flavor.
Mix roasted eggplant, cucumbers, tomatoes, crushed and chopped garlic (the remaining 2 cloves). Add the spices, sprinkle with fresh cilantro and dressed with a sauce of soy, sugar and Apple cider vinegar at the rate of 1 to 1. In General, orientirueshsya to your taste. The sauce should be moderately salty, slightly sour and slightly sweet.