Persian Eggplant Stew (Khoresht Bademjan) | Easy Veg Recipe

Today’s recipe is a comforting bowl of Persian Eggplant Stew, known as Khoresht Bademjan in Parsi cuisine. “Khoresh” means stew, and “Bademjan” means eggplant – together, this dish is a celebration of Persian flavors, traditionally served with steamed basmati rice.

You’ll love this plant-based stew for its warm spices, tender eggplant, and nourishing ingredients. While it’s often made with meat, this vegetarian Khoresht Bademjan is equally delicious and easy to make!

This Persian Eggplant Stew is made with tender eggplant, tomatoes, warming spices, and aromatics for a comforting, vegan-friendly meal served best with rice

🌿 Health Benefits of Eggplant

Eggplant is more than just delicious – it’s packed with:

• Dietary fiber for digestion
• Vitamin B1 for energy
• Nasunin, a powerful antioxidant that improves blood flow to the brain
• Skin-enhancing properties that promote a glowing complexion
  Make this stew part of your healthy weeknight dinner or take it in your lunchbox for a flavorful meal!

Also see:

• Easy Vegetarian Recipes
• Rice Recipes
• Eggplant fry
• Brinjal bharta
• Stuffed eggplant

🍽️ Let us see the ingredients:

• Eggplant – The star of the stew, adds a soft, meaty texture and absorbs flavors beautifully.
• Onion – Provide a sweet and savory base for the stew.
• Tomato – Add natural acidity and depth to the gravy.
• Garlic – Bring warmth and aromatic flavor to the dish.
• Turmeric powder – Offers vibrant color and anti-inflammatory benefits.
• Cumin powder – Adds a subtle earthiness that enhances the stew’s richness.
• Chili powder – Brings the perfect amount of heat to the dish.
• Black pepper powder – Adds a mild bite and balances the spices.
• Cinnamon powder – Infuses a touch of warmth and sweetness.
• Water – Helps create a light gravy and cooks the eggplant evenly.
• Oil – Used for sautéing and enhancing the richness of the stew.
• Salt – Essential for drawing out flavors and seasoning the stew just right.

🍲 How to Make Khoresht Bademjan (Step-by-Step)

1. Salt the Eggplant: Peel and cube the eggplant. Sprinkle ½ tbsp salt over it and let it sit in a colander for 30 minutes to reduce bitterness. Pat dry with a paper towel.
2. Sauté Onions: In a kadai or pan, heat oil and sauté onions until pink.
3. Add Garlic: Stir in minced garlic and sauté for 1 minute.
4. Cook Eggplant: Add cubed eggplant, cook until softened and it starts releasing water.
5. Add Tomatoes: Mix in the tomatoes and cook covered for 10 minutes.
6. Add Spices: Stir in turmeric, cumin, red chili, black pepper, and cinnamon powders.
7. Simmer: Add ½ cup water. Cover and simmer for 20 minutes until the eggplant is fully cooked and the stew is thick.
8. Adjust Salt: Check for seasoning and adjust salt if needed. Serve warm with basmati rice.

🍚 Serving Suggestions

• Serve with steamed basmati rice or saffron rice
• Enjoy with a side of yogurt or pickled vegetables
• Pack it for a healthy office lunch
• Pair with naan or flatbread for a fusion twist

📌 Pin This Recipe!

📍 Pin this Persian Eggplant Stew to your Vegan Dinner or Middle Eastern board and enjoy the warmth of Persian flavors anytime!

Print Recipe Pin Recipe Save Recipe Saved!

No ratings yet

Persian Eggplant Stew (Khoresht Bademjan)

Persian Eggplant Stew or Khoresht Bademjan is a traditional vegan Parsi dish made with sautéed eggplant, tomatoes, and spices. This easy stew pairs perfectly with basmati rice and is rich in flavor and nutrients.

Servings: 4 People

By: Raksha Kamat

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1 medium sized eggplant
• ▢ 2 medium sized onion finely chopped
• ▢ 2 medium sized tomatoes chopped
• ▢ 6 garlic cloves minced
• ▢ 1/2 teaspoon turmeric powder
• ▢ 1/2 teaspoon cumin powder
• ▢ 1 teaspoon red chili powder
• ▢ 1/2 teaspoon black pepper powder
• ▢ 1/2 teaspoon cinnamon powder
• ▢ 1/2 cup water
• ▢ 2 tablespoon oil
• ▢ 1 tablespoon salt

Instructions

• Peel and cube the eggplant. Place the cubed eggplant in a colander.
• Sprinkle 1/2 tablespoon salt over it and keep it aside for 30 minutes. This will remove any sort of bitterness in the eggplants.
• After sprinkling salt, it will release water. Pat it dry with paper towel.
• Heat a kadai and add oil. After the oil gets heated, add onions and fry till onions turn pinkish.
• Add garlic and saute till aroma of garlic gets released or for 1 minute.
• Now add the chopped eggplant and cook till eggplant softens and water gets released.
• Add tomatoes and mix well.
• Cover  and cook for 10 minutes.
• Now add the spice powders namely turmeric powder, cumin, red chili powder, cinnamon powder and pepper powder and mix well.
• Add 1/2 cup water and stir.
• Cover the kadai and simmer for 20 minutes or till the eggplant gets cooked.
• Check the taste and adjust salt and mix.

Share on Facebook Pin Recipe

Love this recipe? Pin this recipe on Pinterest to refer it later.Follow @rakshaskitchen and tag #rakshaskitchen on Instagram!

Get Free Video Recipes !!!Click here to -> FREE RECIPES

📌 Pin This Persian Eggplant Stew (Khoresht Bademjan) for Your Next Meatless Meal!

A cozy and flavorful Parsi dish made with eggplants, tomatoes & warming spices. Perfect with rice.
✨ Save now. Cook later. ✨