Instructions
- Cut the eggplant lengthwise. Next, there are two options: make cuts in the middle, but not to the end, or remove part of the pulp. I always do the second option, because this way more filling fits. This time I made half a boat, half incisions. Add salt and place in a bowl. Leave for an hour (or less, I have about half an hour, have never been bitter)
- After a couple of minutes, add the garlic. Season with spices: salt and pepper to taste. Grind the cumin in a mortar. Adjust the amount of cumin yourself. In General, according to the recipe it was 2 tsp, but, in my opinion, this is a lot. Although I love the spicy taste of cumin. Even 0.5 tsp is already spicy. Or I just have a good Uzbek Zira. Add the herbs, check for spices, and simmer for about 3-5 minutes.