Ci eggplant nrog Turkish txhaws - muaj kev sib txuam ntxig ntawm cov txig eggplant pulp thiab ntsim qej txhaws. Ib qho zoo ntxiv rau cov zaub mov tseem ceeb ntawm cov nqaij. Ua ib qho zaub mov rau sab, koj tuaj yeem siv cov qos yaj ywm los yog zaub txhwb xyaw nrog butter, thiab yog tias koj txuas ntxiv cov ntsiab lus ntawm cov zaub mov txawv li zaub mov, ces couscous zoo tshaj.
Nws yog qhov tsim nyog
- - 6 lub paj nruab nrab;
- - 5 lub taub hau ntawm dos;
- - 10 cloves ntawm qej;
- - 1 lub txiv lws suav loj;
- - 25 g ntawm parsley;
- - 1 tsp kua txob dub;
- - 180 ml ntawm cov paj noob hlis;
- - ntsev kom saj.
Cov Lus Qhia
Kauj ruam 1
Finely chop lub dos thiab parsley, zuaj lub qej cloves.
Kauj ruam 2
Ntxuav cov eggplants, txiav tawm 1 cm ntawm daim tawv nqaij ntawm plaub qhov chaw. Ua kev txiav rau hauv cov chaw no, ntsev thiab tawm mus li ib nrab ib teev. Qhov no yog ua tiav kom txhua qhov iab tawm ntawm lawv.
Kauj ruam 3
Tom qab ib nrab ib teev, ntxuav lub eggplants, qhuav nrog ib daim ntswg thiab kib hauv zaub roj hauv qhov cub kub npau npau.
Kauj ruam 4
Hauv cov rog uas seem, sauté qhov tws dos thiab lub caij nrog ntsev. Ntxiv crushed cov qej thiab cov tws parsley thiab kua txob dub.
Kauj ruam 5
Sau lub eggplants nrog npaj sib xyaw kib, muab lawv tso rau ntawm daim ntawv ci. Muab ib lub txiv lws suav tso rau hauv txhua txua khoom. Ci hauv qhov cub preheated ntawm 200 degrees lossis simmer hauv lub lauj kaub uas tsis muaj qhov muag dua li cov cua sov tsawg. Ua txias.
