Spicy Eggplants with Kochudyan Paste
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0
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Spicy Eggplants with Kochudyan Paste
Ingredients
- Eggplants - 1 piece
- Onion - 1 head
- Garlic - 6 cloves
- Green peppercorns - 1 piece
- Chili jam - 1 teaspoon
- Spiced Tomato Juice - 3 fl oz
- Kochudyan pasta - 1 teaspoon
- Ground Black Pepper - to taste
- Red Long Chili Peppers - to taste
- Salt - to taste
Step by Step guide
Step 1
Peel the eggplant, cut it into pieces, salt it, and let it sit for 5 minutes. Then rinse with hot water, squeeze out excess water, and place it in a pan with heated oil. Slightly fry.
Step 2
Add finely chopped onion, crushed garlic, and green pepper to the eggplant (cut as you wish).
Step 3
Then add tomato juice, kochudyan, chili sauce, and spices to the pan.
Step 4
Simmer uncovered until the eggplant is cooked — they should become soft.
Step 5
Serve warm, as a salad or side dish.
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