Recipe: Baklazhan Ragout with Aromatics

Along with my tomato jam, this dish has gotten rave reviews by a few other people who have enjoyed it with me. Like many of my other recipes, it’s simple and uses fresh, cheap summer produce, and the spice combination is hard to beat. Give it a try and let me know what you think! [*NOTE: Baklazhan is the transliteration of the Ukrainian word for eggplant]

Baklazhan Ragout with Aromatics

Ingredients

  • 3-4 med eggplants (baklazhan), cubed
  • 1-3 sm-med tomatoes, diced
  • 2 sm onions, diced
  • 1-2 garlic cloves, minced
  • To taste: cumin, cinnamon, ground ginger, red pepper flakes, salt, pepper
  • Optional: peanuts or almonds, chopped

Chopped almonds add subtle flavor and a nice crunch

Procedure

  • Cook onion and garlic in some oil in a dutch oven on med-low, until soft.
  • Add eggplant and spices, cooking with the lid partially on and stirring occasionally until eggplant is almost soft.
  • Add tomato and cook a few more minutes until eggplant is soft to your liking (some prefer it firmer, some mushier).
  • Stir in peanuts or almonds and serve with beans and/or rice to make it a meal.

Смачного!

Advertisements

7 thoughts on “Recipe: Baklazhan Ragout with Aromatics

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s