Monday, September 1, 2014

Badimjan Dilchaklari - Aubergines Rounds with Tomatoes ~~ Azerbaijani Cuisine

Azerbaijan, is situated at the crossroads of Eastern Europe and Western Asia, it is bounded by caspian sea to the east, Russia on north, Georgia in northwest, Armenia in west and Iran to the south.Azerbaijani cuisine has been influenced by the foods of different cultures, though at the same time, it remained distinctive and unique. Many foods that are indigenous to the country can now be seen in the cuisines of other neighboring cultures. For the Azerbaijanis, food is an important part of the country's culture and is deeply rooted in the history, traditions and values of the nation.The main course of Azerbaijani cuisine are over 30 kinds of soups, including those prepared from plain yogurt. One of the most reputed dishes of Azerbaijani cuisine, however, is plov from saffron-covered rice, served with various herbs and greens, a combination totally distinctive from Uzbek plovs. Azerbaijani cuisine includes more than 40 different plov recipes. Other second courses include a wide variety of kebabs and shashlik, including lamb, beef, chicken, and fish (baliq) kebabs. Dried fruits and walnuts are used in many dishes. The traditional condiments are salt, black pepper, sumac, and especially saffron, which is grown domestically on the Absheron Peninsula.Black tea is the national beverage, and is drunk after food is eaten. It is also offered to guests as a gesture of welcome, often accompanied by fruit preserves.

Badimjan Dilchaklari,Aubergines Rounds with Tomatoes,Azerbaijani eggplants with tomatoes

From today onwards, i'll running a month of blogging marathon with Around the world in 30days as theme, everyday you will be served with different cuisine from today that too in alphabetic order. Yes we are making different International cuisine in alphabets, thats mean today is our first day and hence am posting a dish from Azerbaijan. Hope now you can get an idea about this mega blogging marathon theme. Coming to today's dish, this dish is very simple to make, you can have this aubergines rounds with tomatoes simply as starter or else you can serve them with bread or rice. If you want to change your usual way of making an eggplant dish, this dish is for you.However this dish takes hardly very less time to get ready. I picked this dish from here.I served this Azerbaijani aubergines hot with rice, with a mild garlicky flavour along with the mild tanginess of tomatoes, this dish is definitely a keeper.

Badimjan Dilchaklari,Aubergines Rounds with Tomatoes,Azerbaijani Aubergines rounds

2nos Aubergines
3nos tomatoes
5nos Garlic cloves (crushed)
Few chopped fresh coriander
Vegetable oil

Slice the aubergines lengthwise. Salt the slices and set aside for 2 to 3 hours to allow the salt to bring out any bitter juices.

Rinse the aubergines well and pat dry with kitchen paper.

Drop the tomatoes in boiling water for a couple of minutes, then remove the skins.

Heat a pan, chop the tomatoes and add it. 

Allow the tomato juice to evaporate, then add a little vegetable oil and fry for 5 minutes. Add salt and pepper.

Fry the aubergines separately until cooked through, add salt and pepper during cooking. 

Remove the aubergines from the pan and place on kitchen paper to absorb excess oil.

Crush the garlic and add to the cooked tomato.

Put the cooked aubergine slices on a serving plate, add the tomato and garlic mixture and sprinkle chopped coriander on top.

Serve with fresh bread or with rice.


Harini-Jaya R said... Reply To This Comment

Thats a fantastic way to serve eggplants!! Great one to start the world tour, Priya!

Varadas Kitchen said... Reply To This Comment

Wow! Very vibrant pictures and a great start to the mega marathon. Such an adorable dish

Usha Rao said... Reply To This Comment

Such and easy recipe and a good one to start the mega bm. I am glad you chose a country and cuisine that is not so popular, at least in the US.

Chef Mireille said... Reply To This Comment

nice simple recipe. Especially liked reading about the cuisine of the country

Foodiliciousnan said... Reply To This Comment

Unable to pronounce the dish name Priya! But it looks so good. And lovely intro to Azerbaijani cuisine too

Suma Gandlur said... Reply To This Comment

You have presented a simple dish so beautifully.

vaishali sabnani said... Reply To This Comment

OMG..can't believe this..we make the brinjals in the same fashion..just that we add onions . cuisine from .non popular the clicks and the country choice.

Pavani N said... Reply To This Comment

What a yummy and simple eggplant dish. Sounds awesome. Looking forward to ur posts in this series this month Priya.

Archana Potdar said... Reply To This Comment

Delicious and great way to serve eggplant. Priya I love your plating,

Srivalli said... Reply To This Comment

Priya, great job and a wonderful choice..I won't have even read about this country if not for this post..great start! and eggplant looks so cool..

Hamaree Rasoi said... Reply To This Comment

Delicious and lovely looking eggplant preparation.

Padmajha PJ said... Reply To This Comment

What a beautiful start and that too with such a different country name! And loved this dish Priya.Looks so inviting...

Full Scoops said... Reply To This Comment

What a beautiful eggplant dish!

Ramya Venkateswaran said... Reply To This Comment

all the best for the journey first and this is new one and looks vibrant and delicious

Sapana Behl said... Reply To This Comment

Eggplants looks fabulous , never heard about this country . Nice way to start the marathon.

Kalyani said... Reply To This Comment

Eggplants to start off at ur blog too :-)) That dish is so simple and delish...

And history of that country was interesting too !

Padma Rekha said... Reply To This Comment

I wanted to try this but some how pulled my self to Algeria, lokks so delicious..

Manjula Bharath said... Reply To This Comment

wow super aks , starting leye pinnurel :) such an fantastic recipe choice , love the topping on the aubergine :) Wonderful clicks !!

Sona S said... Reply To This Comment

Nice pics.. simple and delicious recipe..

Priya Srinivasan said... Reply To This Comment

looks like a brushchetta on a brinjal!!! Love the simple flavors and an awesome presentation

Helene Dsouza said... Reply To This Comment

I barely know Azerbaijani cuisine and I was so happy to learn more about the food in this country in your post. Thanks for sharing all this and the recipe, can't wait to try this some time. =)

Maha Gadde said... Reply To This Comment

very tempting n healthy

mickeydownunder said... Reply To This Comment

G'day! Love the flavor combination! Looks delish Priya! Cheers! Joanne @What's On The List

The Pumpkin Farm said... Reply To This Comment

Priya trust you to bring the best from the world and if this country was missing you have added that in too...will wait to see what unfolds over this month

Hema said... Reply To This Comment

Simple and flavorful dish, nice presentation Priya..

Sreevalli E said... Reply To This Comment

Lovely dish. Simple yet inviting.

Gayathri Kumar said... Reply To This Comment

Very nice Priya. I love aubergines and this way of serving is simple yet flavourful..