Persian Eggplant Stew Recipes

PERSIAN EGGPLANT STEW RECIPE (KHORESHT BADEMJAN)

Steps:

• To begin the preparation of Persian Eggplant Stew Recipe, first peel and cube the eggplant and place in a colander.
• Sprinkle 1/2 tablespoon salt over it and keep it aside for 30 minutes. This will remove any sort of bitterness in the eggplants.
• After sprinkling salt, it will release water. Pat it dry with paper towel.
• Heat a kadai and add oil. After the oil gets heated, add onions and fry till onions turn pinkish.
• Add garlic and saute till aroma of garlic gets released.
• Now add the chopped eggplant and cook till eggplant softens and releases water.
• Now add tomatoes and mix.
• Cover the pan and cook for 10 minutes.
• Now add the spice powders namely turmeric powder, cumin, red chili powder, cinnamon powder and pepper powder and mix well.
• Add 1/2 cup water and stir.
• Now cover the kadai and simmer for 20 minutes or till the eggplant gets cooked.
• Check the taste, adjust salt and mix. Serve the Persian Eggplant Stew with hot basmati rice for a weekday lunch.

EGGPLANT STEW (SIMPLE, PERSIAN STYLE)

Steps:

• Heat 1 tbs olive oil in a pot. Add the finely chopped onions and sauté over medium heat until they begin to brown.
• Add the turmeric, beef and garlic. Cook until the beef is browned.
• Add the water, tomato sauce, and 1 tsp salt. Cover, and simmer over low heat for 2.5 hours.
• Slice the eggplant lengthwise into pieces about 1/4" thick. Sprinkle them on each side with the remaining salt and place them aside for 20 minutes in a strainer set over a plate.
• Afterward, rinse each piece and pat dry. Sauté them in the remaining oil over medium heat until they begin to brown, then set them aside.
• Add the eggplant to the beef and simmer for another hour.
• Serve over Basmati rice or with bread.