Badimjan Levengi (spicy Tomato And Eggplant Dip)

Badimjan Levengi is a popular Azerbaijani dish made with eggplant, tomatoes, and a blend of aromatic spices. This spicy tomato and eggplant dip is perfect for serving as an appetizer or a side dish.

Badimjan Levengi (spicy Tomato And Eggplant Dip)

Ingredients

  • 2 large eggplants, peeled and diced
  • 3 tomatoes, diced
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  3. Add the diced eggplant and tomatoes to the pot, and cook for 10 minutes, stirring occasionally.
  4. Season the mixture with ground cumin, paprika, cayenne pepper, salt, and pepper. Stir well to combine.
  5. Cover the pot and let the mixture simmer for 30 minutes, stirring occasionally, until the eggplant is soft and the flavors are well combined.
  6. Remove from heat and let the dip cool slightly before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
120 per serving
Carbohydrates
15g
Protein
3g
Fat
6g

Supplies

Large pot Wooden spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Serve the Badimjan Levengi with warm pita bread or crusty baguette slices.

Tips & tricks

For a smokier flavor, you can roast the eggplant on an open flame before adding it to the dip.

Cost

$8