Persian Eggplant Stew Recipe
Recipe Name: Persian Eggplant Stew
Cuisine: Persian
Course: Dinner
Diet: Vegetarian
Servings: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients for Persian Eggplant Stew
| Ingredient | Quantity |
|---|---|
| Eggplant (Brinjal) | 1 |
| Onion (finely chopped) | 2 |
| Tomatoes (chopped) | 2 |
| Garlic (grated) | 6 cloves |
| Turmeric powder | 1/2 teaspoon |
| Red chili powder | 1 teaspoon |
| Cumin powder | 1/2 teaspoon |
| Cinnamon powder | 1/2 teaspoon |
| Black pepper powder | 1/2 teaspoon |
| Water | 1/2 cup |
| Oil | 2 tablespoons |
| Salt | As per taste |
Instructions for Making Persian Eggplant Stew
-
Prepare the Eggplant: Begin by peeling and chopping the eggplant into medium-sized pieces. Add 1/2 tablespoon of salt to the eggplant pieces, toss them well, and set them aside for 30 minutes. This step helps to remove any bitterness from the eggplant.
-
-
Dry the Eggplant: After 30 minutes, use a kitchen towel to wipe the eggplant and remove any excess moisture.
-
Cook the Onions: Heat 2 tablespoons of oil in a large pan or wok over medium heat. Once the oil is hot, add the finely chopped onions. Cook the onions, stirring occasionally, until they soften and become translucent.
-
Add the Garlic: Add the grated garlic to the pan and cook it for about 1 minute until fragrant. Stir frequently to prevent burning.
-
Cook the Eggplant: Add the prepared eggplant pieces to the pan. Stir well, ensuring that the eggplant is evenly coated with the oil and onion mixture. Cook until the eggplant becomes tender, which should take about 5-7 minutes.
-
Add the Tomatoes: Once the eggplant is soft, add the chopped tomatoes to the pan. Stir everything together and cover the pan. Let the mixture cook for 10 minutes, allowing the tomatoes to break down and release their juices.
-
Season the Stew: After 10 minutes, add the spices: turmeric powder, cumin powder, red chili powder, cinnamon powder, and black pepper powder. Stir well to combine all the spices with the vegetables.
-
Add Water and Simmer: Pour in 1/2 cup of water, stir, and cover the pan. Let the stew simmer for an additional 20 minutes, allowing the flavors to meld together and the eggplant to absorb the spices.
-
Serve: Once cooked, serve the Persian eggplant stew hot. It pairs wonderfully with steamed rice and a refreshing satvic carrot sprout salad for a complete meal.
Tips for the Perfect Persian Eggplant Stew:
- Drying the Eggplant: After salting the eggplant, it is important to dry it thoroughly to remove excess moisture. This helps prevent the eggplant from becoming too soggy during cooking.
- Adjusting Spices: You can adjust the quantity of red chili powder depending on your spice preference. For a milder version, use less chili powder.
- Serving Suggestions: This stew goes wonderfully with a side of fresh rice or flatbread. Add a side salad for a complete meal.
Enjoy this delicious Persian eggplant stew that combines rich flavors and aromatic spices, perfect for a wholesome vegetarian dinner!
