It’s been “years” since my last post, hasn’t it? Or at least it feels so to me. I am not “to blame”. A couple of weeks ago I took a brief vacation from my full-time job to rest and to temporarily reunite with my blog. Instead, I had to take care of a medical emergency that popped out of nowhere. Oh well, things happen and life is unpredictable. But beautiful all the while. All is well that ends well and I am grateful for every breath I take. Spirituality aside, I am back to normal and ready to share one of my favorite recipes with you.
So ladies and gentlemen, meet badimjan sirdagh, garlicky eggplant with tomatoes. It comes from the southwest of Azerbaijan, and is especially popular in the region of Lenkeran, where in fact, it is believed to have originated. You only need 3 ingredients to make the dish—eggplant, tomatoes, and garlic. A tad bit o water to help seal the flavors together in one pot and voila! It is good beyond words. Eggplant lovers will rejoice while eggplant haters will rejoice, too. I received this recipe from my lovely friend, a generous soul, Sevda Ismail.
Note that there is also a sirdagh dish made with fish but it is a different story fit for a separate post.
