做法
- 茄片两面撒盐;放在滤网上静置20分钟。盐能逼出水分并防止茄子吸太多油。擦干。
- 宽口锅中烧热油至中大火。分批煎茄片,每面3分钟,直到深金黄软嫩。捞至晾架沥油。
- 调番茄酱汁:同一锅中留1大勺余油,炒洋葱片5分钟。加入蒜末;炒60秒。加入番茄酱泥、番茄膏、孜然、克什米尔辣椒粉、肉桂、盐和糖。慢炖10分钟——酱汁应浓稠。
- 酸奶与蒜和盐搅匀。冷藏待用。
- 码千层:宽口盘中先铺一半番茄酱汁。铺一半煎茄子。淋一半酸奶酱。撒1大勺薄荷干。重复:番茄酱、茄子、酸奶酱、薄荷干。
- 撒鲜薄荷叶装饰。室温配馕或米饭享用。冷藏可保存3天;风味会随时间融合更深。
Common questions
Can 茄子千层 be made ahead?
茄子千层 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 35 minutes.
Is 茄子千层 spicy?
茄子千层 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 茄子千层 vegetarian or gluten-free?
茄子千层 is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 茄子千层 to make at home?
茄子千层 sits at intermediate difficulty — total time about 65 minutes. The ingredients are not unusual but the timing requires attention.
Can 茄子千层 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
茄子千层是阿富汗素食的招牌菜——几乎每张阿富汗家宴、宴会和开斋节餐桌上都有它,常作羊肉菜的蔬菜配菜。茄子与番茄酱、酸奶层层叠起,在波斯-突厥茄子料理中是普遍传统;阿富汗的特色是用薄荷干装饰。这道菜既适合素食者,配上面包就足以独立成餐。
