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.

PERSIAN EGGPLANT STEW

Steps:

• Sprinkle 2 teaspoons salt over eggplant.
• Heat oil in a large saucepan over medium-high heat. Cook eggplants until soft and browned, about 3 minutes per side. Drain on paper towels.
• Heat 1 tablespoon oil in a large saucepan over medium heat. Cook and stir onion and garlic until softened, about 5 minutes. Stir in stew meat, beef bouillon, cumin, and saffron; cook meat until browned, about 5 minutes. Stir in tomato paste until well mixed.
• Pour water and tomato sauce into the saucepan. Reduce heat to low and cover; cook, stirring occasionally, until sauce is reduced by half, about 2 hours 20 minutes. Stir in eggplants. Cook until heated through, about 10 minutes.