Khoresh Gheimeh Bademjan (Eggplant Stew) - Dairy & Egg-Free Breakfast Version

Ingredients

• 2 medium Eggplant
• 1/2 cup Yellow Split Peas
• 1 medium Onion
• 2 tablespoons Tomato Paste
• 3 pieces Dried Limes (Limoo Amani)
• 1 teaspoon Turmeric
• 1/4 teaspoon Saffron threads
• 4 cups Vegetable Broth
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Measure 1/2 cup of yellow split peas and place them in a bowl. Cover with water and let them soak for at least 30 minutes.
2. 2Peel the 2 medium eggplants. Cut them into 1-inch cubes. Place the cubed eggplant in a colander, sprinkle with 1/2 teaspoon of salt, and let sit for 20 minutes to release excess moisture. After 20 minutes, rinse the eggplant cubes under cold water and pat them thoroughly dry with paper towels.
3. 3Place a large, heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 medium onion, which has been chopped, and cook until softened, about 5-7 minutes.
4. 4Add the 2 tablespoons of tomato paste and 1 teaspoon of turmeric to the pot. Stir constantly and cook for 1 minute until fragrant.
5. 5Add the drained 1/2 cup of yellow split peas and the dried 2 medium eggplants (cubed and patted dry) to the pot. Stir to coat everything with the tomato paste mixture and cook for 5 minutes, stirring occasionally.
6. 6Pour in the 4 cups of vegetable broth. Add the 3 dried limes and the 1/4 teaspoon of saffron threads. Stir everything together. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 45-60 minutes. Stir occasionally to prevent sticking. The stew is ready when the split peas are tender and the stew has thickened to your desired consistency.
7. 7Remove the pot from the heat. Stir in the 1/4 teaspoon of black pepper. Taste the stew and add more 1/2 teaspoon of salt if needed, stirring well.
8. 8Serve the Khoresh Gheimeh Bademjan hot with rice or bread.

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