Ingredients with Measurements:
- 1 large eggplant, peeled and sliced into rounds
- 1 pound beef stew meat, cut into small pieces
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 cups water
- 2 tablespoons vegetable oil
- 1 tablespoon lemon juice
- 1 tablespoon sugar
Special Equipment Needed:
- Large pot with lid
Step-by-Step Instructions:
1. Heat the vegetable oil in the pot over medium-high heat.
2. Add the beef and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic and cook until softened, about 3 minutes.
4. Add the tomato paste, turmeric, cinnamon, cumin, black pepper, and salt. Stir to combine.
5. Add the water and bring to a boil.
6. Reduce the heat to low and simmer for 1 hour.
7. Add the eggplant, lemon juice, and sugar. Stir to combine.
8. Cover the pot and simmer for another 30 minutes, or until the eggplant is tender.
9. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Medium-high heat for browning the beef, low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 6g
Cholesterol: 80mg
Sodium: 400mg
Total carbohydrate: 18g
Dietary fiber: 5g
Total sugars: 10g
Protein: 30g
Substitutions for ingredients:
- Lamb or chicken can be used instead of beef.
- Olive oil can be used instead of vegetable oil.
- Lime juice can be used instead of lemon juice.
- Honey can be used instead of sugar.
Variations:
- Add chopped tomatoes or tomato sauce for a richer flavor.
- Add dried apricots or prunes for a sweet and tangy twist.
- Add potatoes or carrots for a heartier dish.
Tips and Tricks:
- Be sure to peel the eggplant before slicing it.
- Brown the beef well for a deeper flavor.
- Simmer the stew on low heat to allow the flavors to meld together.
- Adjust the seasoning to your taste.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the stew in a pot over low heat until heated through.
Presentation Ideas:
Serve the stew in a large bowl or individual bowls. Garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
Fresh herbs, such as parsley or cilantro.
Pairings:
This stew pairs well with rice or bread.
Suggested Side Dishes:
- Salad
- Yogurt
- Pickles
Troubleshooting Advice:
- If the stew is too thick, add more water.
- If the stew is too thin, simmer it uncovered for a few more minutes to thicken.
Food Safety Advice:
- Be sure to cook the beef to an internal temperature of 145°F.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food History:
Khoresht-e Bademjan is a traditional Persian stew made with eggplant and meat. It is a popular dish in Iran and is often served with rice.
Flavor Profiles:
This stew has a rich and savory flavor with a hint of sweetness from the eggplant and sugar.
Serving Suggestions:
Serve this stew as a main dish for lunch or dinner.
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Region: Iranian