Bademjan - Delicious Persian Stew – a delicious recipe with eggplant, lamb, tomato paste, lemon, onion, turmeric. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Peel the eggplant and cut it lengthwise in half. (Cut it in half again if you are using a large eggplant.) Lightly salt and leave it to drain in a colander for half an hour. Rinse and pat it dry with paper towel, or leave to dry it overnight. (Eggplant will 'sweat' when salted, don't be scared!).
2
Fry the eggplant in oil until it is lightly colored. Remove and keep to the side.
3
Put 2 tablespoons of oil in a deep pot and fry the onion, adding the meat, pepper turmeric and tomato paste. Saute until the onion is lightly colored.
4
Add water and let it simmer until the meat is tender. Add more water if its required (if the dish doesn't look liquidly then it will need more water).
5
When the meat is tender, add the eggplant, sugar, lemon, and salt to taste. Let the mixture boil for another few minutes. Taste and adjust the seasoning.
228
kcal
Calories
12
g
Fat
16
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 eggplant, 1/2 lb lamb, 100 ml tomato paste, 1 lemon, and more.
Yes, Bademjan - Delicious Persian Stew falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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