published Jan 15, 2024 Persian eggplant stew, or khoresh bademjan, is a mouthwatering combination of eggplant, tomato, and onion in a rich, tomato-based sauce. As simple as it may seem, this classic Persian stew is infused with layers of exotic flavor with saffron, turmeric, cinnamon, and other aromatic spices. A touch of sour lime and sweet pomegranate molasses add just the right amount of contrast to make all the flavors really pop. Eggplant stew is a great dish to make when you want a healthy, satisfying meal that will fill you up without weighing you down. You are always welcome to toss a bit of ground beef or lamb into the mix, but I think you’ll find this recipe perfect just the way it is. For more recipes with eggplant, check out my Eggplant Moussaka, Mutabal Eggplant Dip, and this Pork and Eggplant Stir Fry. Use it in place of citrus juice or vinegar in salad dressings, or treat it as a glaze on meats before grilling or roasting. It’s a wonderful flavor weapon in sauces as well. Love this recipe? Share it with the world on Pinterest.
