The name of the dish is a bit weird, but it’s crazy delicious. Rich with healthy extra virgin olive oil and fragrant wine, it’s perfect for Shabbat or any day. Pronounced [bah-ree-GOOL], this classic French dish consists of vegetables slowly braised in white wine with olive oil and herbs. It makes a comforting and extremely satisfying vegan main or side dish for poultry or fish.
Use only non-marinated artichokes and bottoms for this recipe.
- Cook Time
- Prep Time
- ⅓ cup extra virgin olive oil + more for browning, such as Colavita extra virgin olive oil
- 1 large eggplant, diced
- 1 large Spanish onion, diced
- 2 leeks, sliced and thoroughly rinsed
- 3 cups sliced mushrooms (about 1 pound)
- 3 medium carrots, sliced
- 1 whole head of garlic, sliced in half to expose the cloves
- 1 (14-ounce) can artichoke hearts or bottoms, not marinated variety
- ¼ cup chopped, pitted Kalamata olives
- Large pinch of saffron threads
- 1 large lemon, cut into wheels about ¼-inch thick
- Several fresh thyme sprigs or 1 teaspoon dried thyme
- Several fresh parsley stems
- 2 cups dry white wine
- Kosher salt
- Freshly ground black pepper
- Garnish: chopped flat-leaf parsley, fresh lemon slices
1. Heat a Dutch oven with evoo, over medium heat. Brown eggplant, onions, leeks, mushrooms, and carrots, in batches, adding more evoo as needed and seasoning with salt and pepper, until vegetables are golden and caramelized.
2. Preheat oven to 350°F.
3. Add vegetables and garlic back to the pan with artichokes, olives, saffron, lemon slices, thyme, parsley stems, and wine. Cover and braise in oven at 350°F for 1 hour until vegetables are tender. Strain out garlic and discard (all the flavor is left behind).
4. Serve barigoule with braising liquid and garnish with fresh parsley and additional lemon slices.