Serdakh | Eggplant and Tomato Stew from Azerbaijan (Foodista #100)
Discover the exotic flavors of Azerbaijan with this mouthwatering Serdakh, a tantalizing blend of eggplant and juicy tomatoes. This traditional dish will transport your taste buds to the vibrant streets of Lenkoran city!
Ingredients
- 4 oz (115 g) butter (Melted | Clarified)
- 6 eggplants (Small)
- 4 tomatoes (Medium | Halved)
- 10 Garlic Cloves
- 7 oz (200 g) water (Substitute: Vegetable Stock)
- Sel Gris Mill (Season to Taste)
- Pepper Mill (Season to Taste)
Instructions
CLARIFIED BUTTER PREPARATION
- Place butter in a small sauce pan and heat on low until melted without boiling or any agitation. NOTE: As the butter melts, the solids will rise on top and the water will sink to the bottom. At times, the solids will appear to bubble up from the bottom.
- When the butter is melted, skim the milk solids from the top using a slotted spoon.
- Once the solids have been removed, transfer the butterfat to a bowl using a ladle. Leave the water at the bottom of the original saucepan and discard.
EGGPLANT PREPARATION
- Wash the eggplants under cold water and pat dry. Slice them lengthwise into quarters (but not all the way keeping the top). Then sprinkle some salt inside the incisions and leave in a colander for an hour.
- Heat a large frying pan on medium. Once hot, add 2 tablespoons of your clarified butter.
- Fry the eggplants until they are well-browned all over. NOTE: The skin will blister and the white flesh turn golden brown and crispy. Take them out and set aside. Do not clean the pan.
TOMATO PREPARATION
- While your eggplant is cooking, wash the tomatoes under cold water and pat dry. Slice them horizontally in halves (keeping the top).
- Add 2 tablespoons of your clarified butter in the same frying pan and add the tomatoes cut-side down. Cook them just on that side over a high heat until they catch some colour and the skins loo wrinkled. Using a pair of tongs lift the skins off the tomatoes and discard. Take the tomatoes out and add them to the eggplants.
GARLIC PREPARATTION
- Thinly Slice your garlic gloves. Set aside.
- In the same frying pan, heat another 2 tbsp clarified butter and over medium heat and fry the garlic. Keep stirring it. Tilt the pan so the butter and garlic collect in one corner – this way you will confit it. It will take about 2-5 minutes. NOTE: You want it to turn deep golden, but not burnt. The smell will be incredible as the garlic looses its harshness and becomes soft, sweet and gently caramelised.
COOK!
- Now return the eggplant and tomatoes to the frying pan and add the water (or vegetable stock for more flavor). Season with salt and pepper. Cook over a medium-low heat for about 15 minutes.
- Once your Serdakh is ready, serve with pieces of torn lavash or any other bread. I enjoy mine with rice as well. Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
Serdakh | Eggplant and Tomato Stew from Azerbaijan (Foodista #100)
Amount Per Serving
Calories 272
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 41mg14%
Sodium 137mg6%
Potassium 1268mg36%
Carbohydrates 32g11%
Fiber 15g63%
Sugar 18g20%
Protein 6g12%
Vitamin A 1261IU25%
Vitamin C 23mg28%
Calcium 64mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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