Tajik-inspired Vegetable Confit

Ingredients

In this Tajik-inspired version of Confit byaldi, we incorporate traditional Tajik spices such as cumin, coriander, and paprika to infuse the dish with the flavors of Tajik cuisine. Additionally, we use locally available vegetables commonly used in Tajik cooking, such as eggplant, zucchini, bell peppers, and tomatoes, to adapt the recipe to the target cuisine. We alse have the original recipe for Confit byaldi, so you can check it out.

• 2 large eggplants (aubergines) 2 large eggplants (aubergines)
• 2 zucchinis 2 zucchinis
• 2 bell peppers (any color) 2 bell peppers (any color)
• 4 tomatoes 4 tomatoes
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 12g
• Protein: 4g
• Fiber: 9g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Slice the eggplants, zucchinis, bell peppers, and tomatoes into thin rounds.
3. 3.
   In a small bowl, mix together the minced garlic, olive oil, cumin, coriander, paprika, salt, and pepper.
4. 4.
   Arrange the vegetable slices in a baking dish, alternating between the different vegetables.
5. 5.
   Drizzle the garlic and spice mixture over the vegetables, ensuring they are evenly coated.
6. 6.
   Cover the baking dish with foil and bake for 45 minutes.
7. 7.
   Remove the foil and continue baking for an additional 15 minutes, or until the vegetables are tender and slightly caramelized.
8. 8.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Eggplants — To reduce bitterness, sprinkle salt over the sliced eggplants and let them sit for 15 minutes before rinsing and patting dry.
• Tomatoes — If the tomatoes are too juicy, remove the seeds and excess liquid before slicing.

Tips & Tricks

• For added depth of flavor, sprinkle some lemon zest over the confit before serving.
• Experiment with different spice blends to customize the dish to your taste preferences.
• Serve the Tajik-inspired Vegetable Confit with warm bread or rice for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Tajik-inspired Vegetable Confit as a main course accompanied by Tajik bread or rice. It can also be served as a side dish alongside grilled meats or as a part of a mezze platter.

Presentation advice

Arrange the colorful vegetable slices in an overlapping pattern on a serving platter. Garnish with fresh cilantro leaves for a pop of green. The vibrant colors and enticing aroma will make this dish a feast for the eyes.