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.
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
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the diced eggplant and tomatoes to the pot, and cook for 10 minutes, stirring occasionally.
- Season the mixture with ground cumin, paprika, cayenne pepper, salt, and pepper. Stir well to combine.
- Cover the pot and let the mixture simmer for 30 minutes, stirring occasionally, until the eggplant is soft and the flavors are well combined.
- 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