Dairy-Free Persian Eggplant and Tomato Stew (Khoresh Bademjan)

Ingredients

• 2 medium Eggplant
• about 790 g Canned diced tomatoes
• 1 large Onion
• 4 cloves Garlic
• 2 tbsp Tomato paste
• 2 tbsp Lemon juice
• 3 tbsp Olive oil
• 1 tsp Turmeric
• 0.5 tsp Cumin
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.25 cup Fresh parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the 2 medium eggplants and cut them into 2.54 cm cubes. Place the eggplant cubes in a colander, sprinkle with 1 teaspoon of salt, and let them sit for 30 minutes to draw out excess moisture. After 30 minutes, rinse the eggplant cubes under cold water and pat them thoroughly dry with paper towels.
2. 2Chop the 1 large onion and mince the 4 cloves of garlic. Heat 3 tablespoons of olive oil in a large pot or Dutch oven over medium heat (about 175°C / 175°C). Add the chopped onion and cook, stirring occasionally, until it is translucent, about 5-7 minutes. Add the minced garlic and cook for 1 more minute until fragrant, stirring constantly.
3. 3Add the dried eggplant cubes to the pot with the onions and garlic. Cook, stirring occasionally, until the eggplant is lightly browned on all sides, about 8-10 minutes.
4. 4Stir in 2 tablespoons of tomato paste, 1 teaspoon of turmeric, and 0.5 teaspoon of cumin. Cook for 1 minute, stirring constantly, until the spices are fragrant.
5. 5Pour in the about 790 g canned diced tomatoes, 2 tablespoons of lemon juice, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir everything together. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 30-40 minutes. The stew is ready when the eggplant is very tender and the sauce has thickened.
6. 6Just before serving, stir in the 0.25 cup of fresh parsley. Serve the stew hot, ideally with basmati rice.

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