Serdakh (Azerbaijani tomato and aubergine braise)

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than lamb.

pomegranate seeds

🥗Healthier: cranberries

💰Cheaper: dried raisins

Cranberries provide a similar tartness, while raisins are more economical.

Welcome to the kitchen and introduce the dish, Serdakh.

Clarify a whole pack of butter in a small pan over low heat, skimming off the milk solids as they rise to the top.

Boil water in a separate pot, adjusting the heat to maintain a gentle boil.

Prepare the aubergines by cutting them into finger-length wedges, ensuring stability while cutting.

Set aside the cut aubergines and mention that they can oxidize but will be fried later.

Cut cherry tomatoes and leftover cut tomatoes, explaining their use in the dish for added flavor and moisture.

Fry the garlic in the clarified butter before adding the aubergines.

Add the aubergines to the pan and fry until golden.

Incorporate the tomatoes into the pan instead of adding water, allowing the tomato water to create a saucy consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary