Bàdinjàn Pàchassi

Ingredients

• 4 medium, as needed egg-plants (aubergines) (Sliced into rounds approximately 6 mm (¼ inch) thick. Adjust quantity to the number of diners.)
• 1 bowl, enough to submerge slices salt water (Use cold water with a generous pinch of salt dissolved in it, enough to fully cover the aubergine slices.)
• 1 cup, for dredging flour (Plain all-purpose flour. Spread on a plate for easy dredging.)
• 4 tablespoons (approximately) fresh butter (Use unsalted butter. Add more to the pan as needed while frying in batches.)
• 4 cloves cloves of garlic (Use 3–4 cloves depending on your preference. Peel before pounding.)
• 1 pinch (a little) salt (Added to the garlic while pounding to help break it down into a paste.)
• 1 small teacup (approximately 80–100 ml) wine vinegar (Red or white wine vinegar both work. A small teacup is roughly 80–100 ml.)

Instructions

1. 1Cut your aubergines into rounds approximately 6 mm (¼ inch) thick — aim for uniform slices so they cook evenly. Place the slices into a bowl and cover them completely with salt water (cold water with a generous pinch of salt dissolved in it). Leave them to soak for 10 minutes. This step draws out any bitterness and seasons the aubergine from the inside. After soaking, drain the slices and pat them thoroughly dry with a clean kitchen towel or paper towels — dry slices will coat better in flour and fry more crisply.
2. 2Spread the flour out on a large flat plate. Working one slice at a time, press each aubergine slice gently into the flour, turn it over, and press the other side. Shake off any excess flour — you want a thin, even coating, not a thick crust. Set the coated slices aside on a clean plate while you prepare the pan.
3. 3Place a large frying pan over medium-high heat and add the fresh butter. Allow it to melt and begin to foam — this tells you it is hot enough to fry. Add the flour-coated aubergine slices in a single layer, being careful not to crowd the pan (fry in batches if needed, adding more butter as required). Fry each side for 2–3 minutes until golden brown and cooked through. You are aiming for a nice, even brown colour on both sides. Remove each batch and arrange the slices in a single layer in a wide, shallow baking dish or oven-safe frying pan.
4. 4While the aubergines are frying (or once they are arranged in the dish), peel 3–4 cloves of garlic and place them in a mortar. Add a small pinch of salt — the salt acts as an abrasive to help break the garlic down. Pound the garlic firmly and consistently with the pestle until you have a smooth, even paste with no large chunks remaining. This releases the garlic's full flavour and ensures it distributes evenly through the sauce.
5. 5Pour the small teacup of wine vinegar (approximately 80–100 ml) into the mortar with the pounded garlic. Using a wooden spoon, stir everything together thoroughly until the garlic paste is fully combined with the vinegar and the mixture is uniform. Pour this sauce evenly over the arranged aubergine slices in the baking dish, making sure every slice is covered.
6. 6Place the baking dish on the hob over a low to medium-low heat — this replicates the gentle, steady heat of a moderate charcoal fire. Allow the dish to cook gently, uncovered, until all of the vinegar sauce has been absorbed into the aubergines and the dish looks dry with no pooling liquid remaining. This will take approximately 8–12 minutes. Keep the heat low and steady to avoid burning the butter on the bottom of the dish. Do not stir — let the slices sit undisturbed so they hold their shape.
7. 7Once the vinegar sauce has been fully absorbed and there is no liquid remaining in the dish, remove it from the heat. Serve immediately directly from the baking dish, or carefully transfer to a serving plate. This dish is delicious served hot as a side dish alongside bread or other dishes.