Nazkhatun

Nazkhatun

INGREDIENTS FOR PEOPLE 4

• 3 black aubergines of medium thickness
• 3 tablespoons of olive oil
• 2 medium onion cut / inemente
• 2 crushed cloves of garlic
• 4 medium tomatoes, peeled and thinly sliced
• 2 spoons of pomegranate paste
• Salt
• Fresh ground pepper
• 1 pinch of angelica powder
• 1 teaspoon of fresh or dried mint

PREPARATION

Preheat the oven to 180 degrees. Wash the whole aubergines and after having pierced them in several places with a fork, place them on a sheet of baking paper and bake them for about 1 hour, turning them every now and then so that they wilt on all sides (traditional cooking would like the aubergines to be grilled on the fire or on the charcoal for about 30 '). Once cooled, peel them and cut the pulp into small pieces.
Separately, heat the oil in a pan, add the onions and garlic and fry for 15 'until the onions are golden and soft. Add the tomatoes and the pomegranate paste and, stirring, continue cooking for another 10 '. Add the aubergines, salt, pepper, angelica and mint and let it thicken over very low heat for at least another 25 '. Serve hot and cold with lavash bread.

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