Not only did we pick berries in the Catskills, we also picked eggplants (yes, pick-you-own eggplants!). What a happy thing!
So we are “eggplanting” it out this week. My vegetarian daughter is home so, I created this version of khoresh bademjun for her. Needless to say, she was thrilled.
Khoresh Bademjun (Persian Eggplant Stew) Vegetarian Version
1 large eggplant, 2 medium eggplants, or the equivalent amount of small eggplants
3 Tbsp canola oil
Sea salt and freshly ground black pepper
12 oz soy granules
1 onion chopped
1 tsp turmeric
1/2 tsp kosher salt
1 can diced tomatoes or the equivalent amount of fresh tomatoes, peeled and chopped, about 2 large (the tomatoes were from my garden)
1 to 1 1/2 cups hot water
Preheat the oven to 400F. Line 2 baking sheets 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.
In a large skillet, heat the other 1 Tbsp oil. Add the soy granules and onions and cook for about 5 minutes.
Add a layer of tomatoes. Add the water then cover with a layer of eggplants, covering the tomatoes and soy mixture 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!