My mother in law makes the best sirdag, and even though she says that I did a wonderful job on this dish - there is nothing like when she makes it! It is easily one of my favorite dishes that she makes, and we typically eat this at the end of Summer during the fall months when we are able to get enough tomatoes and eggplants during the harvest. So that means that I spend most of Winter Season dreaming of and waiting for this! I've made it a couple of times before, but I made my best dish yet this time around and I am adding it to the blog so that come time to do it again, I will keep getting it right! I hope that you try this and absolutely love it as much as I do! Enjoy!
INGREDIENTS
10 medium dark-skinned eggplants (approximately 3 lbs) ½ cup olive oil or butter (we use ghee) or more as needed, for frying 6 medium ripe but firm tomatoes, cut into thick circles (make sure they are ripe, if they are under ripe the sirdag will turn out a bit sour I've learned.) 4 cloves garlic, finely chopped 1/3 cup water Salt Ground black pepper
INSTRUCTIONS
First, using a sharp knife cut the eggplant lengthwise into slices, about 1/4-inch thick. Laying the eggplants in a colander, I will sprinkle generously with almost 2 Tbsp of salt and let them sit for 20 minutes. Dark juices will drain from the eggplant. After 20 minutes you can rinse them and pat them dry.
Next, in a medium frying pan, heat the oil over medium heat until it is sizzling hot (eggplant will absorb all of the oil if it is not hot enough). Lay the eggplants in about 3 or 4 layers, lightly salting each layer before laying down the next. Arrange the tomato slices on top of the eggplant layers, sprinkle the garlic over the top, season with salt and pepper to taste, pour in the water, cover the pan, and simmer over medium-low heat, without stirring, for 15 minutes. Once the eggplants on the bottom have started to soften, gently fold over the tomatoes and eggplants to allow the vegetables on top to sit at the bottom of the pan and cook. Let sit, covered, another 10 minutes. Checking and stirring occasionally, you can serve immediately with freshly baked bread on the side once all the vegetables are cooked through. Enjoy!!!
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