If you visit the terraces of Samarkand or Bukhara during the summer, you'll often find Badimjan on the menu. This traditional dish, whose name simply means "eggplant" in Persian and Uzbek, is a simple and refreshing appetizer often prepared in the oases of Central Asia. Unlike winter dishes, it's a light, colorful, and naturally gluten-free that relies on the contrast between the different raw and cooked ingredients. It pairs perfectly with a richer dish and can be enjoyed warm or cold. It's a perfect recipe for summer.
Ingredients
Preparation
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Cut the eggplants: Cut the eggplants into sticks (like thick fries) or into large cubes. Salt them lightly and let them drain for 15 minutes, then pat them dry.
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To cook the eggplant: In a hot pan with oil, fry the eggplant pieces until golden brown and tender. Place them on paper towels to absorb excess oil.
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Cut the fresh vegetables: While the eggplants are cooling, cut the tomatoes, pepper and red onion into strips or cubes of a similar size to the eggplants.
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The seasoning: In a large bowl, mix the fresh vegetables with the chopped garlic. Add the eggplants while they are still warm (or cold).
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The finishing touch: Roughly chop the dill and coriander, then add them to the mixture. Season with salt and pepper and mix gently so as not to crush the eggplants.
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Let it rest for 30 minutes at room temperature to allow the flavors to blend.
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