Eggplant Dish (Bademjan Dish) Salt it, and let it sit and drain for half an hour. Khoresh Bademjan, also called khoresht e bademjan, or bademjoon (Persian Eggplant Stew with Beef) is a classic Persian recipe loved by all the eggplant fans like my husband, who would gladly have it for dinner once a week without complaining about the repetition! Few days ago I had a request from.

Ingredients of Eggplant Dish (Bademjan Dish)

  1. You need 2 of large eggplants, chopped.
  2. Prepare 1 of yellow bell pepper, cut lengthwise.
  3. You need 2 of medium carrots, chopped.
  4. You need 1 of larger onion, peeled and chopped.
  5. It's 2 cloves of garlic, peeled and grated.
  6. You need of Small bunch of cherry tomatoes.
  7. It's 1 tbsp of tomato paste.
  8. You need 1/2 tsp of turmeric.
  9. You need 1 tbsp of fresh thyme leaves.
  10. It's of Greek yogurt.
  11. You need to taste of Salt and pepper.
  12. Prepare of Olive oil.

Eggplant Dish (Bademjan Dish) instructions

  1. Dice all vegetables into the pieces. Lay the pieces of eggplant in a colander, sprinkle lightly with salt and set aside for 30 minutes to draw the moisture and bitterness out of the eggplant. It also helps the eggplant stay shapely when is cooking instead of becoming soggy..
  2. Before cooking rinse the aubergine under cold water to remove the excess salt and then press the eggplant between kitchen towels.Heat oil in a skillet over medium heat. Place eggplant pieces in hot oil and fry 3-4 minutes until aubergines are nice and golden brown..
  3. I love fried aubergines. That’s why I could not resist and made a small bite of fried eggplant and ate it :).
  4. In the same skillet, add chopped carrots, bell pepper and onion. Cook and tossing occasionally until vegetables are tender, it will take about 10 minutes. Turn off the heat. Add fried eggplants to the vegetables and mix together..
  5. Mix tomato paste with a cup of water, turmeric, salt and pepper. Pour on the fried veggies, add tomatoes and thyme..
  6. Cook for 15 minutes. Turn off the heat and let to sit for 10 minutes to develop more flavor. Serve the dish with a mixture of yogurt with grated garlic sauce..
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Eggplant or aubergine is used in the cuisine of many countries. It is often stewed, as in the French ratatouille, or deep fried as in the Italian parmigiana di melanzane. Bademjoon, sometimes spelled bademjan, is a quintessential summer dish in Iran, and it was a childhood favorite of mine. Peel the eggplants but leave the green skin on the stem end intact. Trim the tips of the stems and make an incomplete lengthwise cut in each eggplant from the bottom.

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