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]
- One Year Ago: Musings on Traveling
Baklazhan Ragout with Aromatics
- 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
- 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.