Iranian Khoreshteh bademjoon (Eggplant stew)

By pikassob

Beeta's recipe from the April Hunger Games. Goes well with rice, a cucumber yogurt side dish and Khoresht Fesenjan

Ingredients

• 2 large eggplants
• Kosher salt
• 2 tablespoons olive oil
• 3 yellow onions, sliced
• 1 ⁄4 cup vegetable oil
• One 14.5-ounce can whole tomatoes or 6 large tomatoes, roasted and peeled
• 1 tablespoon kosher salt
• 1 tablespoon ground cinnamon
• 1 teaspoon freshly ground black pepper
• 1 ⁄2 teaspoon ground nutmeg
• 1 cup water or vegetable stock
• 2 tablespoons fresh lemon juice

Details

Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Cut the eggplants into thick slices. Generously salt both sides of each eggplant slice and let drain in a colander for 15 minutes so the salt can pull out the bitterness.

Rinse the slices and pat dry.

Meanwhile, heat the olive oil in a skillet over low heat and add the onions. Cook until soft and golden brown, stirring occasionally, about 20 minutes.

Heat the vegetable oil in a wide, heavy-bottomed skillet over medium-high heat and fry the eggplant slices until golden brown on each side. Remove from the oil and drain on a wire rack set over a baking sheet or paper towels.

In a large saucepan, combine the tomatoes, 1 tablespoon salt, the cinnamon, pepper, nutmeg, water and lemon juice and mix well. Bring to a boil, then reduce the heat and simmer for 15 minutes. Add the eggplant slices and cook for 5 minutes more.

Transfer to a serving dish and garnish with the fried onions. Serve with chelo.