Kez-eggplant with cheese
1 serving
30 minutes
Kez-baklazhan is a refined dish of Azerbaijani cuisine that combines rich aromas and textures. Its roots lie in the traditions of using eggplants in Eastern gastronomy, where this vegetable plays a key role. Fried eggplant acquires softness and a light smoky note, while juicy pink tomatoes complemented by garlic create a bright contrast. Cream cheese with tarragon adds tenderness and freshness, while a spicy dressing of olive oil and soy sauce enhances the flavor. This dish is perfect as an appetizer or light dinner, pairing wonderfully with flatbreads and fresh herbs.
1
Fry the eggplant whole with skin in hot oil, cool it down, peel it, chop finely, and add salt to taste.
- Eggplant: 1 piece
- Salt: 1 g
2
Dip the tomatoes in boiling water for 30 seconds, immediately transfer to ice water, peel the skin, finely chop the flesh of the tomatoes and mix with minced garlic.
- Pink tomatoes: 70 g
- Garlic: 1 clove
3
Tear off the leaves from a sprig of tarragon, chop them, and mix with cream cheese.
- Tarragon (estragon): 3 sprigs
- Cremette (cream cheese): 40 g
4
For the dressing, mix olive oil and soy sauce.
- Olive oil: 5 ml
- Soy sauce: 2 ml
5
Place the eggplant on a plate, top with tomatoes, then cream cheese with tarragon, drizzle with dressing, and garnish with tarragon leaves.
- Eggplant: 1 piece
- Pink tomatoes: 70 g
- Cremette (cream cheese): 40 g
- Tarragon (estragon): 3 sprigs
