Azerbaijani Eggplants with Baked Artichokes
8 servings
60 minutes
Eggplants and tomatoes are old friends, in any dish they help to reveal each other's flavors. Artichokes add a gloss to a simple vegetable stew, raising it to the rank of a festive table.
1
Slice the eggplants into 1 cm thick rounds, place them on oiled parchment, season with salt and pepper, and bake in the oven until golden brown (for about 20-30 minutes).
- Eggplants: 2 pieces
- Olive oil: to taste
- Garlic: 4 cloves
2
Do the same with the tomatoes: slice them into rounds, place on greased parchment, season with salt and pepper, and send to the oven (if there is a convection function, you can combine the eggplants and tomatoes).
- Tomatoes: 5 piece
- Olive oil: to taste
3
Stack tomatoes on top of the eggplants.
- Tomatoes: 5 piece
- Eggplants: 2 pieces
4
Water with a mixture of olive oil, garlic, and herbs.
- Olive oil: to taste
- Garlic: 4 cloves
- Fresh cilantro (coriander): 1 bunch
5
Can be combined with oven-baked artichokes. Clean the artichokes, cut them in half, place on a baking sheet, drizzle with oil, and bake for about 20 minutes.
- Olive oil: to taste
6
When ready, drizzle each with olive oil and balsamic vinegar. Place on a plate.
- Olive oil: to taste