Usuba
Imam Baildi with Bell Pepper and Walnuts
A traditional appetizer made with roasted eggplant, bell pepper, tomatoes, and onions topped with a nutty dressing. Served hot or cold.
- Total
- 45 min
- Standard serving
- 504.5 g
Ingredients
Total 10
Instructions
- 1
Step 1
Peel the eggplants in strips to create a "zebra" pattern.
- 2
Step 2
Slice the eggplants into rounds, sprinkle generously with salt and leave for 30 minutes. Rinse and dry with paper towels.
- 3
Step 3
Heat a skillet with vegetable oil. Fry the eggplants on all sides until golden brown.
- 4
Step 4
Place the fried eggplants on a sieve or paper towel to remove excess fat.
- 5
Step 5
Cut the pepper into pieces and fry in the same pan. Place on a strainer or paper towel.
- 6
Step 6
Slice the onion into rings and fry in the same pan. Place on a sieve or paper towel.
- 7
Step 7
Cut tomatoes into thick slices and quickly fry on both sides without removing the skin.
- 8
Step 8
Finely chop the garlic, walnuts, and cilantro.
- 9
Step 9
In a deep bowl, combine all roasted vegetables. Add the nut mixture, season with pepper and mix thoroughly.
- 10
Step 10
Serve the appetizer hot or cold.
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