Tomato season is in full swing! Here is a serdakh: a stew of tomatoes and eggplant from Azerbaijan. A vegetarian dish on its own, but one that goes perfectly well with a complement of meat or cheese. Its secret? Cooking in clarified butter, with lots of garlic (cooked) and fresh herbs. A pure delight. The casserole emptied in a few minutes!
A real "good woman" recipe
It is difficult to be very precise in this recipe! Like any self-respecting peasant dish, you go with the flow... and that's fine. Don't worry about your dish tasting "fatty" either. Clarified butter is a little miracle of nature that melts perfectly into the vegetables, and it is this ingredient that gives the dish its inimitable taste. If you opt for olive oil, you will lose its oriental touch and end up with a kind of ratatouille.
- 3 eggplants
- 6 tbsp of clarified butter
- 8 pods garlic
- 6 large ripe tomatoes
- 1 handle of cherry tomatoes
- 200 ml of broth
- 1 bouquet of mixed herbs - dill, coriander, basil...
- Brown the chopped garlic cloves in 2 tablespoons of clarified butter over moderate heat in the casserole dish you will be using. Keep an eye on them, they should turn golden but not roast, which would give the vegetables a bad taste. As soon as they are golden and smell good, remove them from the pan and set aside.
- Cut the eggplants into slices, add 2 tablespoons of clarified butter to your casserole and brown the eggplants. It's best to do this in portions, unless your casserole is very large. Once all the eggplants are grilled and a bit softened, remove them and set aside.
- Add the last 2 spoonfuls of butter to the pan and add the tomatoes simply incised, and the cherry tomatoes as is. Fry for 2 to 3 minutes.
- Once the tomatoes are a little browned, put all the reserved ingredients (garlic and eggplant) back into the pot. Add the broth, salt and pepper to taste. Let simmer for 20 minutes.
- Once the vegetables are tender and the cooking juices have almost evaporated, add the coarsely chopped herbs.