East salad In this salad, besides the usual vegetables, there is a hint to the east in the form of a pomegranate sauce, called Narsharab. This sauce is Azerbaijani and is usually used as a seasoning for meat and fish dishes. Make it by thickening freshly squeezed pomegranate juice, and then add sugar, a little citric acid and some spices: coriander, basil, cinnamon, bay leaf and pepper. Narsharab is especially well combined with fish cooked on the grill: sweet-sour sauce and juicy meat with haze is something incredible. Outside their homeland, this sauce can be bought in the central markets of large cities. It is stored long enough.
Ingredients:- Eggplant 500 g
- Tomatoes 300 g
- Pepper sweet 1 pc.
- Garlic 1 clove
- Sauce Narsharab 20 ml
- Salt 4 pinch
- Pepper black ground 4 pinch
- Olive oil 2 tbsp. l.
- Basil fresh violet 10 g
- Step 1 To prepare this dish, take: aubergines, tomatoes (preferably hard), sweet pepper, garlic, onion, Narsharab sauce, vegetable oil, greens (basil, coriander or parsley).
- Step 2 Eggplant, tomatoes and pepper to wash. Put on a baking sheet covered with parchment paper. Send the baked in a preheated oven to 160 ° C.
- Step 3 Aubergines need 40-60 minutes, depending on the size. Tomatoes and peppers can be removed after 20 minutes. Allow to cool.
- Step 4 Eggplant cool, peel and cut into cubes.
- Step 5 Peel tomatoes, peppers, onion and garlic. Onion cut into thin half rings, the remaining vegetables finely chopped.
- Step 6 In a deep container, mix eggplants, peppers, onions, tomatoes, garlic and greens (we limited ourselves to fresh basil). Season the salad with olive oil, sauce Narsharab, freshly ground black pepper, and salt (we have garlic salt). Stir and serve with lavash or pita.