Khoresh Bademjun (Persian Eggplant Stew) without the oil, “Take 2”


During a visit to my friend in San Diego, she took me to this wonderful international food market, Harvest. After being drawn in by the warm, fresh flatbreads, I spotted the warm foods…persian dish after persian dish! I was home! After explaining all the dishes to my friend, and telling her that most of them are on my blog, I went off to find the spices and herbs I was running low on.

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I was also inspired to once again refine my khoresh bademjun – our beloved eggplant stew.

I had already figured out how to make it without frying the eggplant and have the taste come out right, but it didn’t look right with the cubed eggplant.

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So, I decided to try again, could I bake slices of eggplant? Perhaps if I cut them thicker, about 1/2″ thick. That worked, they baked up well.

So, I was able to arrange and cook the dish as I would with fried eggplant slices.

Success! Eggplant Bademjun – healthy and delicious!

Khoresh Bademjun (Persian Eggplant Stew) without the oil “Take 2”

2 medium eggplants, or the equivalent amount of small eggplants

Kosher Salt

3 Tbsp Canola Oil, divided

Sea salt and freshly ground black pepper

1 lb chicken or beef, cut into bite-sized pieces

1 onion chopped

1/2 tsp turmeric

1/2 tsp kosher salt

1 can diced tomatoes or the equivalent amount of fresh tomatoes, peeled and chopped, about 2 large

1/2 cup hot water

Directions

Preheat the oven to 425F. Line a baking sheet with parchment paper, drizzle with 1 Tbsp oil.

Peel and slice the eggplant lengthwise, about 1/2” thick.  Place on the baking sheet and drizzle with 1 Tbsp oil.  Sprinkle with sea salt and black pepper.

Bake for 30 – 40 minutes, turning every 10 minutes until browned. Remove from oven.

Meanwhile, in a large skillet, heat the other 1 Tbsp oil. Add the chicken or beef and onions. Brown on all sides – do not overcook.  After the meat is browned add turmeric and salt. Mix to combine.

Add a layer of tomatoes.

Add the water then cover with a layer of eggplants, covering the tomatoes and meat as completely as possible.

Cover and cook over very low heat for about 2 hours, check after 1 hour to see if more water is needed.

Serve with rice and pickled vegetables.   Enjoy!

Serves 4 – 6.

 

 

 

 

2 Comments Add yours

  1. chefceaser says:

    Reblogged this on Chef Ceaser and commented:
    Use Kosher meat

  2. I love eggplant but it really is a sponge in disguise isn’t it! Will definitely have to try this.

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