Khoresh Gojeh Bademjan
Omid Roustaei, The Caspian Chef
Eggplant and tomato stew
Asian eggplants (or 2 Italian),
peeled and sliced in half or quartered depending on the eggplant size. Salted for 20 minutes and wiped with paper towel
more as needed
(unripe sour grapes)
tomatoes on the vine
Peel the eggplants and sprinkle with 2 tablespoons of salt for 20 minutes. Wipe off the moisture and salt with a paper towel.
In a large frying pan over medium heat, saute the onion with 2 tablespoons of oil 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 4 tablespoons 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 and add tomato paste and salt 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.
This stew can also be made with chicken, beef or lamb. Increase the cooking liquid and time to ensure the meat is fork tender.
eggplant, khoresh, tomato sauce, vegan
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