Go Back
–+ servings
A pan of Persian eggplant and tomato stew, garnished with fresh parsley.
Print Recipe
No ratings yet

Persian Eggplant and Tomato Stew Recipe

Persian Eggplant and Tomato Stew (Khoresh Bademjan) is a flavor-packed vegetable stew with slow-cooked eggplants in a rich tomato sauce.  Seasoned with traditional Persian spices, serve it with fluffy rice, and you will surely ask for seconds!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Persian
Servings: 5
Calories: 182kcal
Author: Neriz

Equipment

Ingredients

  • 1/4 cup olive oil
  • 1 large onion, finely chopped
  • 2 to 3 cloves garlic, minced
  • 900 grams eggplants (about 2-medium sized or about 2 pounds), peeled and chopped into ½-inch cubes
  • 1/2 cup crushed tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon cinnamon powder
  • 1/2 teaspoon turmeric powder
  • 2 to 3 tablespoons pomegranate molasses
  • salt and pepper, to season
  • fresh parsley, chopped, for serving

Instructions

  • Heat olive oil on a large pan over medium-high heat.
  • Saute the garlic and onion until it becomes tender and light brown.
  • Add the spices: cumin, turmeric, paprika, and cinnamon, and cook for a minute.  Keep mixing to avoid burning them, and lower the heat (if necessary).
  • Add the chopped eggplant and cook for about ten minutes, until the slightly softened.  Mix occasionally to make sure nothing sticks at the bottom of the pan. 
  • Add the crushed tomatoes, two tablespoons of pomegranate molasses, salt, and ground black pepper and combine.
  • Cover, turn the heat back to medium-high, and bring to a boil.
  • Lower heat, then continue simmering until the eggplants are tender; mixing often to check that the eggplants are not sticking to the pan.
  • Taste and adjust seasoning if needed by adding salt, pepper, or pomegranate molasses.
  • Remove your Persian eggplant and tomato stew from the heat and transfer to serving plates.
  • Sprinkle with chopped fresh parsley, serve hot --- and enjoy!

Notes

  • Cook’s Tip: Start with only two tablespoons of pomegranate molasses, then add more after tasting.  They vary in sourness, so it’s safer to start with less.
  • Refer to the post for more tips and substitutions.

Nutrition

Calories: 182kcal | Carbohydrates: 20g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 38mg | Potassium: 554mg | Fiber: 7g | Sugar: 12g | Vitamin A: 297IU | Vitamin C: 9mg | Calcium: 41mg | Iron: 1mg