Easy Vegan Khoresht Bademjan: Authentic & Tested
My journey to mastering Khoresht Bademjan, that deeply flavorful Persian eggplant stew, wasn't exactly smooth. Now, I'm excited to share my meticulously tested recipe designed to deliver a consistently perfect vegan Khoresht Bademjan every single time.
Ingredients
Ingredients
- 2 large Italian eggplants
- 1 medium onion
- 3 cloves garlic
- 3 tbsp tomato paste
- 14 oz tomato passata
- 1 pinch ground saffron (optional but recommended)
- 3 cups canned chickpeas
- 2 medium tomatoes halved
- 2 tbsp extra virgin olive oil
- Salt and ground black pepper
Instructions
Instructions
- Slice the eggplants into quarters lengthwise and salt the insides. Allow to stand for 20 minutes then pat them dry.
- Spray the eggplants with olive oil and roast in the oven or the air fryer at 180°C/350°F for 15 - 20 minutes until golden brown (you can also pan fry them too with additional oil).
- If using saffron, add the pinch of ground saffron in a small glass with 2 tablespoons of boiling water and allow to infuse. Infusing saffron in warm water helps to extract its color and flavor more effectively, ensuring a vibrant and aromatic dish.
- Dice the onion and garlic into cubes and saute with 1 tablespoon of olive oil in a large skillet or pan. Once translucent, add the tomato paste with ½ tablespoon of olive oil and fry down for a few minutes.
- Add the passata, then fill the bottle with water and shake, then pour into the pan. Add an additional 1 cup of water, season with a good sprinkle of salt and pepper and pour in the saffron water. Stir the sauce, place the lid on and allow to simmer over medium heat for 30 minutes.
- After 30 minutes, taste the sauce and season if necessary. Add the cooked eggplants to one side of the pan and the chickpeas to the other side. Add the tomatoes, place on the lid and simmer on a low heat for 30-45 minutes (the longer the better). Serve with Persian Rice with Tahdig and a side of Shirazi Salad and enjoy your Khoresht Bademjan.
Notes
This Khoresht Bademjan recipe yields four servings, perfect for a family dinner or small gathering. I always enjoy serving it with Persian Rice with Tahdig and a side of Shirazi Salad.
The crispy Tahdig, that golden crust of rice, offers a delightful textural contrast to the tender eggplant stew. The bright, refreshing Shirazi Salad, with its diced cucumbers, tomatoes, and herbs, cuts through the richness of the Khoresht Bademjan, creating a balanced and harmonious meal.
For storing leftovers, I've found that Khoresht Bademjan keeps well in the refrigerator for 3-4 days in an airtight container. It can also be frozen for up to 2 months.
When reheating, gently warm the stew over low heat on the stovetop, adding a splash of water if needed to prevent it from drying out. Avoid microwaving, as it can compromise the texture of the eggplant.
Pro tip: Freezing can sometimes affect the eggplant's texture slightly. To combat this, after thawing, simmer the Khoresht Bademjan for an extra 10-15 minutes. This will help the flavors meld again and restore the stew's original consistency.
Nutrition
Calories: 301kcalCarbohydrates: 47gProtein: 11gFat: 10gSodium: 492mgFiber: 16gSugar: 17g
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