Ringan No Olo

Name: Ringan No Olo
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 5 g acı biber tozu; 0.5 g Asafetida; 200 g domates; 3 g Garam Masala; 30 g Ghee; 3 g hardal tohumu; 10 g jaggery; 3 g kimyon tohumu; 15 g kırmızı biber; 20 g kişniş; 7 g kişniş tohumu tozu; 700 g patlıcan; 15 g sarımsak; 150 g soğan; 8 g tuz; 20 g zencefil; 2 g zerdeçal tozu

🔥 181 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
5 g acı biber tozu
0.5 g Asafetida
200 g domates
3 g Garam Masala
30 g Ghee
3 g hardal tohumu
10 g jaggery
3 g kimyon tohumu
15 g kırmızı biber
20 g kişniş
7 g kişniş tohumu tozu
700 g patlıcan
15 g sarımsak
150 g soğan
8 g tuz
20 g zencefil
2 g zerdeçal tozu

Hazırlanışı

Wash the Large Eggplant and apply a thin layer of oil all over its skin. Pierce it in a few places with a knife.

Roast the Large Eggplant directly over an open flame or in a hot tandoor/oven until its skin is charred and the flesh is completely soft. Rotate it frequently for even cooking.

Once cooked, immediately place the roasted Large Eggplant in a bowl and cover it with a lid or damp cloth for 5-10 minutes. This helps in easy peeling.

Ringan No Olo

Malzemeler

Hazırlanışı

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