Persian Eggplant Stew Recipe

Name: Persian Eggplant Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon salt, divided; 5 Japanese eggplants, peeled, tops left intact; 1 cup vegetable oil; 1 tablespoon vegetable oil; 1 large white onion, chopped; 1 1/2 teaspoons chopped garlic; 1 pound cubed stew meat; 1 cube beef bouillon; 1 teaspoon ground cumin; 1 teaspoon saffron; 1/2 (6 ounce) can tomato paste; 2 cups water; 1 (15 ounce) can tomato sauce

Servings: persons

1 tablespoon salt, divided
5 Japanese eggplants, peeled, tops left intact
1 cup vegetable oil
1 tablespoon vegetable oil
1 large white onion, chopped
1 1/2 teaspoons chopped garlic
1 pound cubed stew meat
1 cube beef bouillon
1 teaspoon ground cumin
1 teaspoon saffron
1/2 (6 ounce) can tomato paste
2 cups water
1 (15 ounce) can tomato sauce

1
Sprinkle 2 teaspoons salt over eggplant.
2
Heat oil in a large saucepan over medium-high heat. Cook eggplants until soft and browned, about 3 minutes per side. Drain on paper towels.
3
Heat 1 tablespoon oil in a large saucepan over medium heat. Cook and stir onion and garlic until softened, about 5 minutes. Stir in stew meat, beef bouillon, cumin, and saffron; cook meat until browned, about 5 minutes. Stir in tomato paste until well mixed.
4
Pour water and tomato sauce into the saucepan. Reduce heat to low and cover; cook, stirring occasionally, until sauce is reduced by half, about 2 hours 20 minutes. Stir in eggplants. Cook until heated through, about 10 minutes.

682

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon salt, divided, 5 Japanese eggplants, peeled, tops left intact, 1 cup vegetable oil, 1 tablespoon vegetable oil, and more.

Yes, Persian Eggplant 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.

Persian Eggplant Stew

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