Khōresh-e Bādemjān [Classic Eggplant Stew | vegan]

Classic Eggplant Stew | vegan

Origin: Pan-Iranian Classic

Khōresh-e Bādemjān is one of my favorite dishes to make, and it was one of the first recipes that gave me real confidence in the kitchen. Eggplants (bādemjān) are a big deal in Persian cooking, and this summer stew really lets them shine. Evolving in 19th-century Tehrani kitchens when tomatoes were introduced to Iran, the dish combines salted, seared eggplant planks with halved Roma tomatoes and tart unripe grapes (ghūreh) in a savory onion and tomato broth. It makes an incredibly popular main dish over steamed rice (chelō), even without meat.

Serves: 4-6
Preparation time: 30 minutes
Cooking time: 1 hour 15 minutes

Ingredients

Fresh Produce

• 6 medium Japanese eggplants (about 1½ lbs / 680g)
• 2 medium yellow onions
• 6 cloves garlic
• 8–10 ripe plum or Roma tomatoes (about 1½ lbs / 680g)
• ¼ cup unripe sour grapes

Pantry

• 5 tbsp olive oil or neutral oil
• 2 tbsp tomato paste
• ½ tsp ground turmeric
• ½ tsp black pepper
• 3¼ tsp kosher salt

Preparation

• Wash and peel the eggplants, halve them lengthwise, and slice into ⅓-inch (1 cm) planks. Arrange the slices on a tray, sprinkle evenly with 1 tsp of the kosher salt, and let stand for 20 minutes to draw out excess moisture, then pat thoroughly dry with paper towels.
• Finely chop the yellow onions and mince the garlic cloves.
• Cut a shallow “X” into the bottom of each tomato.

Instructions

1. Blanch and peel the tomatoes. Bring a medium saucepan of water to a boil. Submerge the scored tomatoes in the boiling water for 60 seconds, then transfer immediately with a slotted spoon to a bowl of cold water. Peel off and discard the loosened skins, then halve the tomatoes lengthwise.
2. Brown the eggplant. In a large skillet, heat 4 tbsp of the oil over medium-high heat. Working in batches, sear the dried eggplant planks for 3–4 minutes per side until deep golden brown. Transfer to a plate lined with paper towels.
3. Sauté the aromatics. In a wide 10- to 12-inch heavy-bottomed pot or Dutch oven, heat the remaining 1 tbsp oil over medium heat. Add the chopped onions and sauté for 10–12 minutes until golden brown. Add the minced garlic and sauté for 2 minutes until fragrant. Clear a space in the center of the pot, add 2 tbsp tomato paste, ½ tsp ground turmeric, and ½ tsp black pepper, and fry for 2 minutes until the paste darkens to a rich brick-red, then stir into the onions.
4. Layer and simmer the khōresh. Arrange the browned eggplant slices in an even layer over the spiced onion base. Lay the peeled tomato halves cut-side down over the eggplant, and scatter ¼ cup unripe sour grapes on top. Pour 1½ cups warm water down the side of the pot and sprinkle with the remaining 2¼ tsp kosher salt.
5. Braise and serve. Bring the liquid to a gentle boil over medium heat, then cover tightly, reduce the heat to low, and simmer undisturbed for 45 minutes until the eggplant is silky and the sauce has thickened (jā oftādan). Serve hot over steamed rice (chelō).

Tips

• You can salt and sear the eggplant planks in advance and freeze them or refrigerate them in an airtight container to streamline cooking on the day of serving.
• If whole unripe sour grapes (ghūreh) are unavailable, substitute 1½ tbsp verjuice (āb-e ghūreh) or fresh lemon juice in Step 4. If using bottled brined sour grapes, rinse them briefly under cold water before adding to the pot.