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 Eggplant in Baku Recipe
Before the experts of Baku cuisine rush in with their criticism, I will say that this recipe is from the native bakinka. I was interested in its simplicity of products and ease of preparation. The recipe met my expectations - both hot and cold, the dish is very tasty. The first time I always do it from the original source, then I adjust it to my taste. I won't change anything except the amount of oil. Trying it?
Course Snacks Ideas
Cuisine Azerbaijani Cuisine
Keyword Easy, For Beginners
Cook Time 55 minutes
Servings
Ingredients
Course Snacks Ideas
Cuisine Azerbaijani Cuisine
Keyword Easy, For Beginners
Cook Time 55 minutes
Servings
Ingredients
Instructions
  1. Peel the eggplant. Cut lengthwise 1.5 cm wide.
    Peel the eggplant. Cut lengthwise 1.5 cm wide.
  2. Then cut each slice into 2-3 parts.
    Then cut each slice into 2-3 parts.
  3. Tomatoes cut into rounds not very thinly (if you want, then remove the skin). Put layers: eggplant, tomatoes, and so on. The last layer is tomatoes. Pour in the oil, cover with a lid and put on a small fire.
    Tomatoes cut into rounds not very thinly (if you want, then remove the skin). Put layers: eggplant, tomatoes, and so on. The last layer is tomatoes. Pour in the oil, cover with a lid and put on a small fire.
  4. After 15 minutes, salt, pepper, add a little sugar. Gently mix. Cover and cook over low heat for another 15 minutes. Switch. Done!
    After 15 minutes, salt, pepper, add a little sugar. Gently mix. Cover and cook over low heat for another 15 minutes. Switch. Done!
  5. When serving, sprinkle with a little herbs. I will definitely not make any other substitutions. I liked it very much when it was hot, and my husband liked it very much when it was cold. In hot - side dish, in cold-appetizer. Reduced the amount of oil, but completely reduce-the taste will spoil, there will be no creamy aftertaste, it is better to remove excess oil in the finished form.
    When serving, sprinkle with a little herbs. I will definitely not make any other substitutions. I liked it very much when it was hot, and my husband liked it very much when it was cold. In hot - side dish, in cold-appetizer. Reduced the amount of oil, but completely reduce-the taste will spoil, there will be no creamy aftertaste, it is better to remove excess oil in the finished form.
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