Afghan-style Kunelić na Padelu

Ingredients

In the Afghan-style adaptation of Kunelić na Padelu, we incorporate traditional Afghan spices such as cumin, coriander, and turmeric to infuse the dish with the flavors of Afghan cuisine. Additionally, we adjust the cooking technique to include simmering the eggplant slices in a tomato-based sauce, which adds a depth of flavor and richness to the dish. We alse have the original recipe for Kunelić na padelu, so you can check it out.

• 2 large eggplants (800g / 1.75 lbs) 2 large eggplants (800g / 1.75 lbs)
• 4 tablespoons vegetable oil (60ml) 4 tablespoons vegetable oil (60ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder (optional, for heat) 1/2 teaspoon chili powder (optional, for heat)
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 230 kcal / 963 KJ
• Fat (total, saturated): 14g, 1g
• Carbohydrates (total, sugars): 25g, 12g
• Protein: 4g
• Fiber: 9g
• Salt: 1.5g

Preparation

1. 1.
   Slice the eggplants into 1/2-inch thick rounds. Sprinkle salt on both sides of the slices and let them sit for 15 minutes to remove excess moisture. Pat dry with a paper towel.
2. 2.
   Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the eggplant slices in a single layer and cook until golden brown on both sides. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add the remaining 2 tablespoons of vegetable oil. Sauté the chopped onion until translucent.
4. 4.
   Add the minced garlic and cook for another minute until fragrant.
5. 5.
   Stir in the diced tomatoes, ground cumin, ground coriander, ground turmeric, and chili powder (if using). Cook for 5 minutes, until the tomatoes have softened and the spices are fragrant.
6. 6.
   Return the eggplant slices to the skillet, gently nestling them into the tomato sauce. Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, until the eggplant is tender and the flavors have melded together.
7. 7.
   Season with salt to taste and garnish with fresh cilantro.
8. 8.
   Serve the Afghan-style Kunelić na Padelu hot with naan bread or rice.

Treat your ingredients with care...

• Eggplants — Salting the eggplant slices before cooking helps remove excess moisture and improves their texture. Make sure to pat them dry before frying.
• Cumin — Toasting whole cumin seeds and grinding them fresh will enhance the flavor of the dish.
• Coriander — Use freshly ground coriander seeds for the best flavor.
• Turmeric — Be cautious while handling turmeric as it can stain surfaces and clothing.

Tips & Tricks

• For a spicier version, add a finely chopped green chili pepper to the tomato sauce.
• Serve the dish with a dollop of yogurt on top for a creamy contrast.
• Experiment with different herbs such as mint or parsley for added freshness.
• If you prefer a smoother sauce, you can blend the tomato mixture before adding the eggplant slices.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve Afghan-style Kunelić na Padelu as a main course accompanied by naan bread or rice. It pairs well with a side of cucumber and tomato salad for a refreshing contrast.

Presentation advice

Arrange the golden-brown eggplant slices on a platter, spoon the tomato sauce over them, and garnish with fresh cilantro leaves. The vibrant colors of the dish will make it visually appealing.