Appetizers
Badimjan Qovurmasi Fried Eggplant with Tomato and Garlic
Ingredients
- - 2 medium eggplants, sliced into 1 cm (0.4 in) rounds
- - 1 tsp salt, for salting eggplant
- - 4 tbsp vegetable oil
- - 3 tomatoes, sliced
- - 4 garlic cloves, minced
- - 2 tbsp fresh coriander, chopped
- - 2 tbsp fresh dill, chopped
- - 1/2 tsp black pepper
- - 1 tbsp white wine vinegar
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.
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