It seems to me that eggplant is suitable for lagman like no other vegetable. A special bitterness gives the dish the desired accent, which many achieve with the help of spices. It is for this reason that I do not advise removing the peel from the eggplant.
Ingredients
- Turkey (fillet) – 500 g
- Noodles - 250 g
- Eggplant - 2 pieces
- Carrots - 1 piece
- Onion - 1 piece
- Garlic - 2 teeth
- Tomato paste - 2 art.l.
- Vegetable oil - 30 ml
- Hops-suneli - 1 tsp.
- Black Pepper - 3 peas
- Salt - to taste
- Dill - 3 twigs
- Water (filtered) – 1,5 l
Step-by-step cooking recipe
Chop the turkey, eggplant, carrot and peeled onion.
In a deep cauldron, heat the oil, pour in the turkey and brown well on all sides.
Add the onions, carrots and fry until the onion is golden brown.
Add eggplant, suneli hops and black pepper peas. Cook for another 7 minutes.
Add tomato paste mixed with 100 ml of water and simmer, stirring, for 3-4 minutes.
Pour in hot water, cover and cook for 40 minutes.
Add salt, squeeze garlic through a press and remove from heat.
Separately boil the noodles until tender, flip them into a colander and rinse.
Arrange the noodles on plates, add the soup with meat and vegetables, sprinkle with chopped dill.
