Description
Khoresh Bademjan (Eggplant Stew) is a rich and flavorful Persian dish that’s perfect for a cozy meal. This stew features tender eggplant pieces simmered in a savory tomato-based broth, infused with aromatic spices and herbs.
Ingredients
– 2 large eggplants, cut into 1-inch cubes
– 1 onion, diced
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1 (14.5 oz) can diced tomatoes
– 2 cups vegetable broth
– 1 teaspoon ground cinnamon
– 1 teaspoon turmeric
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chopped fresh parsley
– 2 tablespoons chopped fresh cilantro
Instructions
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, until translucent.
2. Add the minced garlic and sauté for 1 minute, until fragrant.
3. Add the cubed eggplant, diced tomatoes, vegetable broth, cinnamon, turmeric, salt, and pepper. Stir to combine.
4. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the eggplant is very tender.
5. Stir in the chopped parsley and cilantro just before serving.
6. Serve hot, over fluffy basmati rice, if desired.
Notes
– For a richer flavor, add a tablespoon of tomato paste with the diced tomatoes.
– Adjust the amount of broth to your desired consistency.
– Try garnishing with lemon wedges or a dollop of yogurt.
- Prep Time: 15
- Cook Time: 45
- Category: Vegetarian & Vegan Mains
- Method: Stovetop
- Cuisine: Persian