Ingredients with Measurements:
- 2 large eggplants, peeled and sliced into rounds
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 lb. beef or lamb, cut into small pieces
- 2 tbsp. tomato paste
- 1 cup water
- 1 tsp. turmeric
- 1 tsp. cinnamon
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup dried split peas
- 2 tbsp. vegetable oil
- 2 tbsp. lemon juice
- 2 tbsp. sugar
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the beef or lamb and brown on all sides.
4. Add the turmeric, cinnamon, salt, and black pepper and stir to combine.
5. Add the tomato paste and stir to coat the meat and vegetables.
6. Add the water and dried split peas and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
8. Simmer for 30 minutes, stirring occasionally.
9. Add the sliced eggplant and stir to combine.
10. Cover the pot with the lid and simmer for an additional 30 minutes, stirring occasionally.
11. Add the lemon juice and sugar and stir to combine.
12. Simmer for an additional 10 minutes, or until the eggplant is tender and the stew has thickened.
13. Taste and adjust seasoning as needed.
14. Serve hot with rice or bread.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 425
Fat: 18g
Carbohydrates: 36g
Protein: 32g
Sodium: 603mg
Fiber: 13g
Sugar: 14g
Substitutions for ingredients:
- Beef or lamb can be substituted with chicken or tofu.
- Dried split peas can be substituted with lentils or chickpeas.
Variations:
- Add chopped tomatoes for a more tomato-based stew.
- Add chopped bell peppers for extra flavor and color.
- Add raisins or dried apricots for a sweet and savory twist.
Tips and tricks:
- Make sure to slice the eggplant into rounds that are not too thin, as they will break apart during cooking.
- To reduce the bitterness of the eggplant, sprinkle salt over the slices and let them sit for 30 minutes before cooking.
- Use a wooden spoon to stir the stew, as metal utensils can damage the eggplant.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in a large bowl or individual bowls, garnished with fresh herbs or chopped nuts.
Garnishes:
Fresh parsley, cilantro, or mint
Pairings:
- Serve with rice or bread.
- Pair with a side salad for a complete meal.
Suggested side dishes:
- Persian rice
- Naan bread
- Greek salad
Troubleshooting advice:
- If the stew is too thick, add more water or broth to thin it out.
- If the eggplant is too mushy, reduce the cooking time or slice the eggplant into thicker rounds.
Food safety advice:
- Make sure to cook the meat to an internal temperature of 165°F to ensure it is safe to eat.
- Store 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:
Savory, slightly sweet, and aromatic
Serving suggestions:
Serve hot with rice or bread and a side salad for a complete meal.
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Region: Iranian