{"id":3283,"date":"2020-07-23T18:57:16","date_gmt":"2020-07-23T18:57:16","guid":{"rendered":"https:\/\/aebackup.christineweeks.com\/?p=3283"},"modified":"2022-03-27T21:00:51","modified_gmt":"2022-03-27T19:00:51","slug":"simmered-serdakh-with-tomatoes-and-eggplants","status":"publish","type":"post","link":"https:\/\/annas-eats.com\/en\/simmered-serdakh-with-tomatoes-and-eggplants\/","title":{"rendered":"Serdakh: tomato and eggplant stew"},"content":{"rendered":"

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!<\/p>\n\n\n\n

A real \"good woman\" recipe<\/h2>\n\n\n\n

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.<\/p>\n\n\n

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Serdakh: tomato and eggplant stew<\/h2>\n\n\t\t