Khoresh Bademjan (Persian Tomato & Eggplant Stew)

This is an absolutely incredible vegetarian stew. Traditionally, this dish is made with lamb or beef, but the author described this version as just as savory without the meat. I absolutely loved it. ❤

This recipe was adapted from Bon Appétit, contributed by Andy Baraghani. I substituted American globe eggplant for the smaller Japanese eggplant and incorporated Campari tomatoes. I also used fresh lime juice instead of dried black limes. We ate the stew over brown Basmati rice with warm naan on the side. Wow. 🙂

Yield: Serves 4

• 8–9+ T vegetable oil, divided (I used canola oil)
• 2 globe eggplants (about 2 lbs), peeled, cut into 1-inch rounds OR 6 small Japanese eggplants (about 2 lbs), peeled, halved lengthwise
• Kosher salt
• 1 large yellow onion, finely chopped
• 1 tsp ground turmeric
• 1/4 tsp ground cinnamon
• freshly ground black pepper
• 4 T double-concentrated tomato paste
• 10 Campari tomatoes, cut into eighths OR 3 medium tomatoes (about 1 lb), seeds removed, coarsely chopped
• 2 cups stock (can substitute water)
• 3 to 4 cups water
• 3 lemon omani (dried black limes) or 2 T fresh lime juice (see Note)
• cooked basmati rice, parsley leaves, plain yogurt, and flatbread, for serving (I served brown Basmati rice, Greek yogurt & warm naan)

1. Heat 6 tablespoons of oil in a large Dutch oven or other heavy pot over medium-high.
2. Working in batches, cook eggplant in a single layer, adding another tablespoon of oil if pan looks dry, until deeply browned, about 3 minutes per side.
3. Transfer to a paper towel-lined rimmed baking sheet; season with coarse salt. (I added an additional 4 tablespoons of oil to cook the second batch of globe eggplant slices.)
4. Add 2 tablespoons of oil to same pot and cook onion over medium to medium-high, stirring occasionally, until softened and browned around the edges, 8 to10 minutes.
5. Sprinkle turmeric and cinnamon over and season with salt and pepper. Cook, stirring, until fragrant, about 30 seconds.
6. Stir in tomato paste and cook, stirring, until slightly darkened in color, about 2 minutes.
7. Add tomatoes; cook, still stirring, until tomatoes have burst and mixture is very thick, 5 to 9 minutes.
8. Nestle eggplant into sauce and season lightly with salt.
9. Pour in stock and 3 cups of water; bring to a simmer.
10. Pierce dried lemon omani with a paring knife and add to pot. (If using lime juice instead, add when dish is finished cooking.)
11. Cook, gently stirring occasionally, until thickened and eggplant is almost creamy in texture, 40–50+ minutes. (I cooked mine significantly longer to achieve my desired thickness.)
12. Divide rice among bowls; ladle stew over. (I served the stew over brown Basmati rice.)
13. Top with parsley and yogurt and serve with flatbread. (I served it with warm naan.)