Russian babaghanoush


Paprika and basil lend a hand in creating the smoky, savoury notes of this dish. Serve warm with pita bread, alongside quiona/rice/couscous, cold & slapped on buttered bread, or with tofu scramble.

Ingredients I - finely chop:
1 tbsp butter
1 tbsp olive oil
large pinch of salt
1 large eggplant

Ingredients II - finely chop:
1 tbsp butter
1 tbsp olive oil
large pinch of salt
1 small onion
2 celery sticks
1 green bell pepper
1/2 yellow bell pepper
1/2 zucchini 

Ingredients III
1/4 cup crushed tomatoes (or 2 tbsp tomato paste)
2 tsp paprika
1/2 tsp ground coriander
1/2 tsp ground pepper
1/4 tsp sweet, dried basil
Up to 2/3 cup water, as needed

In a large frying pan, sautee all of Ingredients I, until very tender. Set aside.

Repeat with Ingredients II. Add the eggplant back into your frying pan, and stir in Ingredients III,  slowly adding in some of the water. Let simmer on low for ~15 minutes (adding more water as needed) The dish will be done, when all vegetables are very tender (nearly "mushy") melt-in-your-mouth kind of deal, and the flavours have blended together nicely. 

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