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Eggplants can have a spongy texture, which can absorb a lot of oil during frying. To mitigate this, salting the eggplants before cooking is essential. This process draws out excess moisture and bitterness, enhancing their texture and flavor.

Khoresh Bademjan (Persian Eggplant Stew)

Discover the rich flavors of Khoresh Bademjan, a Persian eggplant stew that’s both comforting and delicious! This hearty dish features tender eggplants fried to perfection, marinated in a spiced broth with beef or a vegetarian option. The combination of turmeric, cumin, and cinnamon creates a warm aroma that will fill your kitchen. Serve it over fluffy basmati rice for a satisfying meal. Perfect for impressing guests or enjoying a cozy family dinner.
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Ingredients
  

2 large eggplants, sliced into 1/2 inch rounds

1/3 cup vegetable oil (for frying)

1 large onion, finely chopped

2 cloves garlic, minced

1 lb (450g) beef or lamb, cut into 1-inch pieces (optional for vegetarian version)

2 medium tomatoes, chopped

2 cups vegetable broth or water

1 tsp turmeric

1 tsp cumin

1/2 tsp cinnamon

Salt and pepper to taste

1-2 tablespoons tomato paste (optional)

1/4 cup fresh parsley, chopped (for garnish)

1-2 dried limes (limoo omani), pierced with a fork (optional)

Instructions
 

Prepare the Eggplants: Sprinkle salt on both sides of the eggplant slices and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat them dry with paper towels.

    Fry the Eggplants: In a large skillet, heat vegetable oil over medium-high heat. Fry the eggplant slices until golden brown on both sides (about 3-4 minutes per side). Remove and place on paper towels to drain excess oil.

      Saute the Onions and Garlic: In a large pot, add a bit of the leftover oil from frying the eggplants (you can add more oil if needed). Sauté the chopped onions until translucent, about 5-7 minutes. Add minced garlic and cook for an additional minute.

        Brown the Meat: If using beef or lamb, add it to the pot and brown it on all sides. Season with turmeric, cumin, cinnamon, salt, and pepper.

          Combine Ingredients: Add chopped tomatoes, tomato paste (if using), and the broth or water to the pot. Stir well to combine. If using, add the pierced dried limes for extra flavor.

            Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours or until the meat is tender. If you're making a vegetarian version, simmer for about 30-40 minutes.

              Add the Eggplants: After the stewing time, gently add the fried eggplants into the pot, pressing them down into the stew. Cook for an additional 20-30 minutes to allow the flavors to meld together.

                Serve: Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley. Khoresh Bademjan is traditionally served with steamed basmati rice or Persian pilaf.

                  Prep Time: 30 minutes | Total Time: 2.5 hours | Servings: 4-6