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Aromatic Persian Eggplant Stew (Khoresht Bademjan) made with tomatoes, spices, and sautéed eggplant. This classic Iranian stew is served with rice and is completely plant-based! Save this easy vegan Persian dinner idea for later!
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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.
Course Main Course
Cuisine Iranian, Parsi, Persian
Servings 4 People
Author Raksha Kamat

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.