Khoresh Bademjan (Persian Eggplant Stew)

Khoresh Bademjan (Khoresht e Bademjoon) is a scrumptious Persian eggplant stew. The eggplants are cooked to butter-soft tenderness in a tangy tomato sauce that is delicately spiced with saffron and allspice. Chickpeas stand in for meat whereas including wholesome protein and deliciousness to this vegan recipe.

Khoresh bademjan in a copper pot with eggplant slices, tomatoes and basil garnish.

One in all my favourite summer time greens, eggplants, play a starring function on this scrumptious Persian eggplant stew, Khoresh Bademjan.

That is a tremendous dish for an eggplant/brinjal/aubergine lover to attempt, however it additionally has the mojo to transform those that are both on the fence about this scrumptious veggies, or downright hate it.

Eggplants pair deliciously with tomatoes in Indian recipes like Baingan Bharta and Baingan Masala and on this African Peanut Stew. The mixture is simply as alluring, however in a different way so, on this Persian recipe. The eggplants are pan-fried earlier than they’re simmered within the stew and double-cooking them this manner makes them meltingly delicate and voluptuous and completely irresistible.

Sometimes meats corresponding to lamb, rooster or beef are added to this eggplant stew, however for this vegan recipe we are going to use chickpeas so as to add protein, texture and tons of deliciousness. Use a mushroom inventory if doable so as to add wonderful umami, or make an on the spot inventory with mushrooms (directions within the notes part of the recipe card under).