Persian Eggplant Stew or Khoresh Bademjan is a very popular Parsi cuisine recipe. Khoresht means stew in Parsi. This stew is made with main ingredients being eggplant, tomatoes and spices. Some people add meat to this stew, but some make this classic vegetarian version. Make this Persian Eggplant Stew Recipe for lunch along with hot steamed rice.
Other stew recipes that you can try are:
Cuisine: Parsi Recipes
Course: Dinner
Diet: Vegetarian
Equipments Used: Preethi Blue Leaf Mixer Grinder, Hard Anodized Pressure Cooker, Hard Anodised Kadai (Wok)
Cooks in 40 M
Total in 55 M
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.