Recipes
Batyrma
Serves 4
| Prep Time: 10 mins
| Cook Time: 15 mins
| Total Time: 25 mins
You may need: Caspian Lemon Pepper
Discover The Recipe
When the summer bounty is ready to eat from the vegetable garden or your next farm share box, you should have easy and delicious recipes ready on hand. Most people are familiar with the French summer vegetable stew known as ‘Ratatouille’ but as part of our Central Asian series of recipes, we introduce you to ‘Batyrma’, a naturally vegan Central Asian summer vegetable stew. Perfect as a healthy main dish for your next summer supper or your contribution to the next potluck picnic, Batyrma is made with the freshest seasonal vegetables and seasoned with our Caspian Lemon Pepper blend. Each spoonful is a bright and fresh bite, perfect for those endless summer nights. Be sure to include slices of rustic, crusty bread, and serve with a fried egg on top of your bowl, if you want a bit more protein. Don't be afraid to make Batyrma ahead of time for a quick weeknight reheat. It tastes even better the next day and is the perfect solution for a busy schedule when you want a satisfying meal but don't have a lot of time to prepare during the week. You will love how easy this stew is to pull together using whatever vegetables are available.
We developed our proprietary Caspian Lemon Pepper blend as a refreshing upgrade to the same ‘ol tired supermarket lemon pepper seasoning. In addition to fresh dried lemon zest and black pepper, we include herbs and spices of Central Asia such as tangy sumac, bright pomegranate, grassy-sweet dill, herbaceous parsley, and exotic ginger. This blend can be used in any recipe calling for lemon pepper seasoning for an exotic and refreshing twist! Try it on grilled fish, chicken, meats or veggies, in soups and stews, or mix the spice with a couple tablespoons of fresh lemon juice and oil for a salad vinaigrette or as a tapenade on hummus or avocado toast.
Ingredients
2 Tbsp olive oil
1 onion, diced
2 cloves garlic
1 eggplant, cubed
4 medium tomato, chopped
2 bell pepper, seeded and chopped
1 1/2 tsp sea salt
Garnish: toasted rustic bread, lemon wedges (optional)
Notes
Batyrma is a Central Asian summer stew that is best when the veggies are in peak season! Try to find the best tomatoes and eggplant that you can get your hands on! Read more about this dish and other popular Turkmenistan recipes here.
This dish is even better the next day when the flavors have had a chance to blend together.
Instructions
In a large skillet, heat the olive oil and add the diced onion. Sauté over medium heat until translucent, about 2-3 minutes. Add the garlic and eggplant. Cook 2-3 more minutes until the eggplant is slightly seared.
Add the chopped tomato, bell pepper, Piquant Post Caspian Lemon Pepper and sea salt. Bring to a simmer.
Cook the stew for about 5 more minutes or until all the veggies are just tender and the stew has thickened as desired.
Adjust the seasoning with more Caspian Lemon Pepper, sea salt and a squeeze of lemon juice. Serve with toasted rustic bread.
Alternatives & Substitutions
To make this dish even heartier, add chopped meat or potatoes. You’ll need to cook the dish a little longer if you add either of these.
This dish is sometimes served with eggs, similar to Shakshuka. Delicious with a hearty rustic toasted bread!
Fresh fava beans would make a nice addition to this dish!
Looking for more dishes with Caspian Lemon Pepper? Try our BBQ Fish Skewers or our delicious Tofu Laghman.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
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Batyrma
Serves
4
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Piquant Post spice you'll need: Caspian Lemon Pepper
Ingredients
2 Tbsp olive oil
1 onion, diced
2 cloves garlic
1 eggplant, cubed
4 medium tomato, chopped
2 bell pepper, seeded and chopped
1 1/2 tsp sea salt
Garnish: toasted rustic bread, lemon wedges (optional)
Instructions
In a large skillet, heat the olive oil and add the diced onion. Sauté over medium heat until translucent, about 2-3 minutes. Add the garlic and eggplant. Cook 2-3 more minutes until the eggplant is slightly seared.
Add the chopped tomato, bell pepper, Piquant Post Caspian Lemon Pepper and sea salt. Bring to a simmer.
Cook the stew for about 5 more minutes or until all the veggies are just tender and the stew has thickened as desired.
Adjust the seasoning with more Caspian Lemon Pepper, sea salt and a squeeze of lemon juice. Serve with toasted rustic bread.
Notes
Batyrma is a Central Asian summer stew that is best when the veggies are in peak season! Try to find the best tomatoes and eggplant that you can get your hands on! Read more about this dish and other popular Turkmenistan recipes here.
This dish is even better the next day when the flavors have had a chance to blend together.
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