Badimjan Qovurmasi Fried Eggplant with Tomato and Garlic
The Quirky Foodster Team
Ingredients
- Medium eggplants, sliced into 1 cm (0.4 in) rounds — 2
- Salt, for salting eggplant — 1 tsp
- Vegetable oil — 4 tbsp
- Tomatoes, sliced — 3
- Garlic cloves, minced — 4
- Fresh coriander, chopped — 2 tbsp
- Fresh dill, chopped — 2 tbsp
- Black pepper — 1/2 tsp
- White wine vinegar — 1 tbsp
Method
- Salt the eggplant slices and leave in a colander for 20 minutes to draw out bitterness, then pat dry.
- Fry the eggplant slices in oil over medium heat until golden on both sides, about 3 minutes per side.
- Drain on paper towel.
- Layer the fried eggplant and tomato slices alternately on a serving platter.
- Scatter with minced garlic, coriander and dill, and season with black pepper.
- Drizzle with vinegar and a little of the frying oil, and rest 10 minutes before serving to let the flavours meld.
Introduction: This warm eggplant appetizer of fried aubergine slices layered with tomato, garlic and herbs is a fixture of the Azerbaijani meze-style spread that opens a meal, echoing the shared vegetable-forward starters found across the Caucasus and Middle East.
Cultural Background: This warm eggplant appetizer of fried aubergine slices layered with tomato, garlic and herbs is a fixture of the Azerbaijani meze-style spread that opens a meal, echoing the shared vegetable-forward starters found across the Caucasus and Middle East.
Tips: Salting the eggplant is essential — it removes excess moisture and any bitterness before frying. Serve at room temperature; this appetizer is not meant to be piping hot.
Variations: A version with walnuts and pomegranate seeds scattered on top adds crunch and tartness. Some households add a light garlic-yogurt drizzle instead of vinegar.
Storage: Keep covered in the fridge for up to 2 days.
Reheating: Best served cool or at room temperature; if warming, use a low oven briefly rather than a microwave.
Nutrition: Approx. 140 kcal, 2 g protein, 10 g fat, 11 g carbohydrate per serving (serves 4).
FAQs:
Q: Do I have to salt the eggplant?
A: Yes, this step is key to good texture and removing any bitterness.
Q: Is this dish vegan?
A: Yes, it is naturally vegan as written.
- Medium eggplants, sliced into 1 cm (0.4 in) rounds — 2
- Salt, for salting eggplant — 1 tsp
- Vegetable oil — 4 tbsp
- Tomatoes, sliced — 3
- Garlic cloves, minced — 4
- Fresh coriander, chopped — 2 tbsp
- Fresh dill, chopped — 2 tbsp
- Black pepper — 1/2 tsp
- White wine vinegar — 1 tbsp
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