Dairy-Free Khoresh Bademjan (Eggplant Stew)

Ingredients

• 2 medium Eggplant
• 1 pound Lamb or Beef Stew Meat
• 1 large Onion
• 2 tablespoons Tomato Paste
• 1 can (14.5 oz) Canned Diced Tomatoes
• 3 pieces Dried Limes (Limoo Omani)
• 1 teaspoon Turmeric Powder
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 3 cups Water

Instructions

1. 1Prepare the eggplant: Peel the 2 medium eggplants and cut them into 1-inch cubes. Place the cubed eggplant in a colander, sprinkle generously with 1 teaspoon of salt, and let it sit for 30 minutes to release excess water. After 30 minutes, rinse the eggplant cubes thoroughly under cold water and pat them completely dry with paper towels.
2. 2Brown the meat: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat (400°F / 200°C). Add the 1 pound of lamb or beef stew meat in batches, making sure not to overcrowd the pot. Brown the meat on all sides until it has a nice crust, about 5-7 minutes per batch. Remove the browned meat from the pot and set it aside on a plate.
3. 3Sauté aromatics and build sauce base: Add the 1 large chopped onion to the same pot. Cook over medium heat (300°F / 150°C), stirring occasionally, until the onion is softened and translucent, about 8-10 minutes. Stir in the 2 tablespoons of tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly. Add the 1 can (14.5 oz) of diced tomatoes, 1 teaspoon of turmeric powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir everything together and bring the mixture to a gentle simmer.
4. 4Simmer the stew: Return the browned meat to the pot. Add the 3 pieces of dried limes and 3 cups of water. Stir to combine. Bring the stew to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 1 hour and 30 minutes, or until the meat is very tender. Stir occasionally to prevent sticking.
5. 5Cook the eggplant: While the stew is simmering, heat 2 tablespoons of olive oil in a large skillet over medium-high heat (400°F / 200°C). Add the dried eggplant cubes in a single layer (you may need to do this in batches). Sauté the eggplant until it is golden brown and tender on all sides, about 5-7 minutes per batch. Remove the browned eggplant from the skillet and set aside.
6. 6Combine and finish: During the last 30 minutes of the stew's cooking time, gently add the sautéed eggplant to the pot. Stir it into the stew. Continue to simmer, covered, for the remaining 30 minutes, allowing the eggplant to absorb the flavors of the sauce. The stew is ready when the eggplant is very soft and has absorbed the sauce.
7. 7Serve: Remove the dried limes before serving, if desired. Serve the Dairy-Free Khoresh Bademjan hot, ideally with steamed rice.

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