Khoresh Gojeh Bademjan – Eggplant and Tomato Stew (Edit recipe)

Eggplants, otherwise known fondly as the potatoes of Iran, have a special place in Persian cuisine. You will find them fried, baked, charred over open fire, or pickled. Their texture ranges from chewy, smooth, chunky, and soft to creamy. They are cooked into Kuku [Persian frittatas] or preserved as a Torshi (pickled) or integrated as a supporting element into a Khoresh or – in this case – featured as the star of the show!

20 minutes

1 hour and 15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	259
Fat:	28 g
Carbohydrates:	4 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	362 mg
Fiber:	2 g
Sugars:	2 g
Calculated per serving.

by The Caspian Chef

View original recipe

Serves: 4

Ingredients

2 Italian Eggplant, (or 4 Asian eggplants, if accessible), peeled and sliced in half or quartered depending on eggplant size
1 Onion, diced
8 Tbsp Extra Virgin Olive Oil, divided, more as needed
1/2 tsp Turmeric Powder
2 cloves Garlic, minced
2 Tbsp Tomato Paste
1/2 tsp Salt
1/2 tsp Ground Fresh Black Peppercorns
2/3 cup Water, more as needed
2 Tbsp Ghooreh (Persian Pickled Sour Grapes)
6-8 Vine-ripened Tomato

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Peel the eggplants, sprinkle with 2 tablespoons of salt, and set aside for 20 minutes. After 20 minutes, wipe off the moisture and salt with a paper towel.
Saute the onion with 2 tablespoons of oil in a large frying pan over medium heat for about 10 minutes or until translucent.
Add the turmeric and garlic and continue to saute for 2 more minutes. Remove from the pan and set aside.
In the same pan, add the remaining 6 taespoons of oil and begin sauteing the eggplants over medium heat, about 5 minutes on each side.
Once the eggplants are golden brown, remove from the pan and set aside.
Return the onions to the pan, add tomato paste, salt, and pepper, and toss for 2 minutes over medium heat to blend in and bring out the flavor of the tomato paste.
Add water, Ghooreh and the tomatoes, cover and bring to a gentle boil. Reduce heat and cook for 15 minutes.
Place the eggplants in the stew and gently press them down into the sauce. Cover and cook over low heat for 20-30 minutes.
Adjust for seasoning and liquid level. The stew should have some liquid, but not be too watery.
Serve with steamed basmati rice with a side of yogurt.

Notes

Ghooreh can be purchased at Persian markets, fresh, frozen, or brined. Otherwise, it can be replaced by 2-4 tablespoons of fresh lemon juice. // This stew can also be made with chicken, beef, or lamb. Increase the cooking liquid and time to ensure the meat is fork-tender.