Spicy aubergine spread with tomatoes, onions and peppers

Spicy aubergine spread with tomatoes

Portions: 8 persons | Preparation time: 100 minutes

The aubergine spread is prepared with tomatoes, onions and garlic. The pepper gives it a pleasant spiciness and is delicately refined with coriander.

Please review recipe:

Ø 5 out of 5 stars ( 6 votes )
Spicy aubergine spread with tomatoes
Spicy aubergine spread with tomatoes

Portions: 8 persons | Preparation: 100 minutes

The aubergine spread is prepared with tomatoes, onions and garlic. The pepper gives it a pleasant spiciness and is delicately refined with coriander.

Please review recipe:

Ø 5 out of 5 stars ( 6 votes )

Season: Autumn, Summer | Region: Asia | Preparation: Cook, Roast, Stew | Menu: Appetizers, Salads, Vegan, Vegetarian | Cuisine: Tatar recipes

Ingredients

  • 1 kg aubergines
  • 1 tbsp salt, for the aubergines
  • 1 tsp salt, for frying
  • 300 g tomatoes
  • 400 g onions
  • 2 garlic cloves
  • ¹⁄₂ tsp peppers
  • ¹⁄₂ tsp coriander , ground
  • 2 tsp sugar
  • 2 tsp 9% vinegar
  • 100 ml vegetable oil

Instructions

  1. Peel and dice the aubergines.
  2. Pour cold water into a large bowl.
  3. Add a tablespoon of salt.
  4. Place the aubergines in the salted water.
  5. Cover with a plate and let sit for 30 minutes.
  6. To skin make cross-shaped incisions in the tomatoes.
  7. Then place in boiling water for 1 minute and rinse in cold water.
  8. Remove the skin from the tomatoes with a knife.
  9. Chop the tomato flesh into small pieces.
  10. Onions, garlic and peppers finely chop.
  11. Heat the oil in a deep frying pan.
  12. Fry the garlic briefly.
  13. Add the onion and sauté until golden.
  14. Remove the aubergines from the salted water and place on kitchen towels.
  15. Then in the same pan and sauté briefly over high heat.
  16. Reduce the heat and cook, stirring, about 5 minutes.
  17. Add the tomatoes, pepperoni, a teaspoon of salt and the coriander and stir.
  18. Increase the heat and bring to a boil.
  19. D Simmer the vegetables for 20-30 minutes.
  20. Stir in the sugar and vinegar.
  21. Cook a few more minutes, until the vegetables become very soft.
  22. If desired, use an immersion blender to puree the vegetables to desired consistency.
  23. Then simmer for another 5-10 minutes.
  24. Spread the spread into sterilized mason jars.
  25. Seal with lids, invert and cover.
  26. Once the jars have cooled, set the eggplant spread in a cool place.

Utensils

  • vegetable peeler
  • knife
  • tablespoon
  • teaspoon
  • plate
  • bowl
  • pot
  • frying pan
  • jars
  • spatula