This recipe for eggplant stew is a hearty vegetarian dish bursting with authentic Middle Eastern flavors. It combines tender aubergines, ripe tomatoes, and sautéed onions in a rich, well-seasoned sauce. Serve it as a satisfying meatless main.
Persian eggplant stew, or khoresh bademjan, pairs eggplant, tomato, and onion in a deeply flavored tomato-based sauce. The dish may look simple, but layers of warm spices — saffron, turmeric, and cinnamon — add complexity. A little sourness from dried limes or fresh lime juice and a sweet-tart note from pomegranate molasses create lively contrast that makes the flavors sing.
This stew is ideal when you want a wholesome, filling meal that still feels light. If you prefer, you can add ground beef or lamb, but it’s delicious on its own as a vegetarian main.
Table of Contents
- Ingredient Notes and Substitutions
- Pomegranate molasses
- How to Make Eggplant Stew
- Frequently Asked Questions
- Persian Eggplant Stew (Khoresh Bademjan) Recipe
For more eggplant recipes, try the Eggplant Moussaka, Mutabal charred eggplant dip, or a pork and eggplant stir-fry.
Ingredient Notes and Substitutions
- Eggplant – Look for Italian or Chinese (long, slender) varieties; they have firmer flesh and fewer seeds, which hold up better in stews. You’ll need about 2 pounds of peeled, deseeded flesh.
- Spices – Garlic, turmeric, cinnamon, black pepper, and saffron give the stew its fragrant warmth and savory depth.
- Pomegranate molasses – This concentrated, sweet-tart syrup brightens the sauce. If unavailable, mix cranberry juice with grenadine or raspberry jam with a little lemon juice as a substitute.
- Dried lime – Also called limoo or black lime, dried lime adds a distinctive tart, slightly fermented citrus note. If you can’t find it, use sour grapes or fresh lime juice instead.
Tip From Kevin
Pomegranate molasses
Pomegranate molasses is simply reduced pomegranate juice concentrated to a thick, sweet-tart syrup. Use it instead of citrus or vinegar in dressings, as a glaze for roasted meats, or to add bright depth to sauces.
How to Make Eggplant Stew
- Prepare the eggplant. Place cubed eggplant in a large colander set over a bowl, sprinkle with 1 tablespoon kosher salt, and let it drain to remove excess moisture.
- Sauté the aromatics. Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Cook the chopped onion until golden and translucent, about 7 minutes. Stir in tomato paste, minced garlic, turmeric, cinnamon, salt, and pepper, and cook 2 more minutes to bloom the spices.
- Add the eggplant. Squeeze out excess water from the eggplant and pat dry. Add the eggplant and the remaining 2 tablespoons olive oil to the pot. Cook, stirring frequently, until the eggplant is tender and begins to brown, about 15 minutes.
- Finish the sauce. Stir in drained tomatoes and pomegranate molasses. Crush the saffron between your fingers and add it to the pot. Pierce the dried (Persian) limes with a fork and add them to the stew, or use fresh lime juice if substituting.
- Simmer and serve. Reduce heat to low, cover, and simmer for about 15 minutes, stirring occasionally. Serve hot with steamed rice.
Frequently Asked Questions
Khoresh bademjan means “eggplant stew.” It’s a classic Persian stew made with eggplant, tomatoes, onions, and warming spices. When lamb or beef is included, it’s sometimes called khoresh bademjoon.
Bitterness usually comes from the skin and seeds or overripe fruit. Peel and deseed the eggplant, choose firm young specimens (Chinese or Italian varieties), and salt the cubes ahead of cooking to draw out bitter juices. If bitterness remains, a little extra salt can help balance flavors.
This stew is excellent with steamed basmati or saffron rice. It also works well topped with yogurt or labneh and served with flatbreads like lavash, barbari, or pita to soak up the sauce.
Persian Eggplant Stew (Khoresh Bademjan)
Print Recipe
Ingredients
- 4 tbsp olive oil divided
- 2 lbs eggplant peeled and cubed
- 1 tbsp kosher salt
- 1 large white onion finely chopped
- 3 cloves garlic minced
- 1/4 cup tomato paste
- 1 tsp turmeric
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/4 tsp ground cinnamon
- 28 oz tomatoes whole, peeled and drained
- 1/4 cup pomegranate molasses
- 1/4 tsp saffron
- 3 dried limes or 2 tbsp fresh lime juice
Instructions
- Place cubed eggplant in a large colander over a bowl, sprinkle with 1 tablespoon kosher salt, and set aside to drain.
- Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add the onion and sauté until golden and translucent, about 7 minutes. Stir in tomato paste, garlic, turmeric, salt, pepper, and cinnamon; cook 2 more minutes.
- Gently squeeze out excess moisture from the eggplant and pat dry. Add the eggplant and the remaining 2 tablespoons olive oil to the pot. Cook, stirring often, until tender and slightly browned at the edges, about 15 minutes.
- Add drained tomatoes and pomegranate molasses. Crush the saffron between your fingers and add it to the pot. Pierce the dried limes with a fork and stir them into the stew (or add fresh lime juice).
- Bring to a simmer, then lower the heat, cover, and cook for 15 minutes, stirring occasionally. Serve with rice.
Notes
- Choose Chinese or Italian eggplants for the best texture and fewer seeds.
- Substitutes for pomegranate molasses: cranberry juice with grenadine, or raspberry jam with lemon juice.
Nutrition
The nutrition information is an estimate and should not replace professional dietary advice.
