Persian Eggplant Stew


Recipe Intro From faridah88

This is the perfect recipe for the vegetarians in your life!
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  • Recipe Card
Prep time 45mins
Cook time 3hrs 30mins
Serves or Makes: 6-8

Recipe Card


  • 2 pounds stew meat
  • 2 large eggplants, peeled and sliced
  • 1 large white onion, finely chopped
  • 4 cloves garlic, minced
  • 4 tablespoons lemon juice
  • 4 medium tomatoes, halved
  • 2 tablespoons tomato paste
  • 1 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/4 cup yellow split peas, optional
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Olive oil


  • Step 1

    Fill a large bowl with water and about 1/4 a cup of salt. Next add your eggplant in the bowl and place something heavy over the bowl to keep your eggplant submerged under. This will help take the bitter taste out of it before you fry it. Let sit for about 20 mins then rinse off your pieces.

  • Step 2

    Fry your onion in olive oil on medium until it becomes soft and translucent. Add your meat with the onion and fry on medium, just browning it. Once you've browned your meat add your tumeric, garlic, cinnamon, lemon juice, tomato paste, salt, pepper, and yellow split peas. Add about 2 or 3 cups of water and stir well. Your water will evaporate some so just keep checking to see if its looking low.

  • Step 3

    Bring your pot to a boil and once its boiling reduce heat to a medium low. I usually let it cook for a few hours on a low heat and I know when it's done because the meat is tender and just breaks apart with your fork. Ill say to let it cook for 2 1/2 to 3 hours on low. Just use your judgement.

  • Step 4

    In a frying pan add a little olive oil, enough to coat the pan. Take out your eggplant and rinse the salt off, we will re-salt it while its frying. Over a medium- high heat fry your eggplant pieces and salt them and pepper them if you like. Once they're finished frying and are soft, place them on a paper towel so you drain some of that olive oil from them. Then place them in the pot with your khoresht. Add the tomatoes to your stew. Let the tomatoes and eggplant cook an extra 20 mins once you put them in the stew so the flavors can soak in.

  • Step 5

    Once finished, pour your yummy khoresht e bademjan over some steamed basmati rice and serve!