Spicy eggplants in Azerbaijani style
8 servings
600 minutes
Spicy Azerbaijani eggplants are a delightful dish infused with the aroma and warmth of the sunny south. Its roots trace back to Azerbaijan's culinary traditions, where simplicity of ingredients meets richness of flavors. Tender eggplants soaked in salty water and then fried to a golden crust form the base of the dish. A vibrant sauce made from juicy tomatoes, fragrant garlic, and fresh herbs adds depth and spiciness. The dish is pressed to allow all flavors to meld together, becoming even richer and more aromatic. Spicy eggplants are perfect as a standalone appetizer or side dish, adding an Eastern flair to any table. They can be served chilled, making them a wonderful summer treat.
1
Slice the eggplants into rounds and soak them in salted water for an hour. Then drain the water.
- Eggplant: 1 kg
- Salt: to taste
2
After that, shake the eggplants and fry them in vegetable oil on both sides.
- Eggplant: 1 kg
- Vegetable oil: 100 ml
3
Peel the garlic, blanch the tomatoes, remove the skin, and pass everything through a meat grinder.
- Garlic: 2 heads
- Tomatoes: 1 kg
4
Chop the cilantro and parsley finely. Mix with tomatoes, add salt, pepper, and mix well.
- Cilantro: 1 bunch
- Dill: 2 bunchs
- Salt: to taste
- Ground black pepper: to taste
5
Layer the eggplants in a pot, interspersing them with sauce. The last layer is sauce.
- Eggplant: 1 kg
- Tomatoes: 1 kg
- Garlic: 2 heads
- Dill: 2 bunchs
- Cilantro: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 100 ml
6
Cover with a plate, place a weight on it, and leave in a cool place overnight.
