Khoresh-e Bademjan Persian eggplant stew, vegan

Khoresh-e Bademjan Persian eggplant stew, vegan

September 13, 2022, 11:13 pm
Filed under: recipes

Persian Eggplant Stew or in Farsi,-Khoresh-e Bademjan ,is a delicious way to use up an abundance of eggplant.

My son has veganized the recipe and it takes time to prepare and cook, about 1.5 hours. But is well worth it. If you don’t have sour grapes you can substitute lemon juice or Tamarind paste or sour limes. I prefer using the Japanese style long skinny eggplants with the skins on, but you could probably make it with peeled Italian globe eggplants too. I’ve just never tried it that way. I prepare for making this dish in the Spring by gathering and freezing unripe wild grapes in my neighborhood.

Ingredients

• 5 Japanese eggplant, medium to large
• 1.5 cups sliced white onions
• olive oil approx. 2 TBSP
• 7 Campari tomatoes, halved
• 2 TBSP tomato paste, dissolved in 1.5 cup  water
• 1 tsp ground turmeric
• 1/2 tsp ground black pepper
• 1.25 tsp salt
• 1/2 cup sour grapes

Directions

1. Cut eggplant the long way into 1/2 inch pieces.
2. Brush olive oil on the bottom of a cast iron pan. Heat on medium.
3. Brown eggplants slices on both sides in approximately 3 batches. Re-oil pan for each batch.
4. Put epplant slices in the bottom of a a heavy duty pan with a lid.
5. Put tomato halves, skin side up. on top of eggplant.
6. Add 1 TBSP of olive oil to the cast iron pan. Heat on medium and add onions.
7. When onions are brown add tumeric and pepper. Shut off heat(electric stove) and stir well.
8. Put onions on top of eggplant slices and tomatoes
9. Place sour grapes on top of onions.
10. Add salt to diluted tomato paste. Stir and then pour the mixture over the vegetables in the pan
11. Cover and cook over medium-low heat for 30 minutes.
12. Uncover and cook for 15 more minutes
13. Serve  over Basmati rice.

If you don’t have Campari tomatoes use cherry tomatoes or any you have.

I TBSP of tamarind or 1 TBSP of lemon juice can substitute for the sour grapes.

 

 

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