Azerbaijani Eggplants with Roasted Artichokes
Appetizers • Azerbaijani
Description
This is a basic recipe, and you can experiment with it: for example, drizzle the finished appetizer with truffle oil, sprinkle with Parmesan, or add pomegranate seeds — any scenario will be a winner.
Ingredients
- Cilantro 1 bunch
- Eggplants 2 pieces
- Tomatoes 5 pieces
- Garlic 4 cloves
- Olive Oil to taste
- Ground ancho chili pepper 1 piece
Step-by-Step Guide
Step 1
Slice the eggplants into 1 cm thick rounds, place them on a parchment-lined baking sheet, season with salt and pepper, and bake in the oven until golden brown (about 20–30 minutes).
Step 2
Do the same with the tomatoes: slice them into rounds, place them on the parchment, season with salt and pepper, and bake in the oven (if you have a convection setting, you can combine the eggplants and tomatoes).
Step 3
Layer the tomatoes on top of the eggplants like a tower.
Step 4
Drizzle with a mixture of olive oil, garlic, and herbs.
Step 5
You can combine this with roasted artichokes. Clean the artichokes, cut them in half, place them on a baking sheet, drizzle with oil, and roast for about 20 minutes.
Step 6
When ready, drizzle each with olive oil and balsamic vinegar. Arrange on a serving plate.
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