Persian Eggplant Stew Recipe

Name: Persian Eggplant Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Asian eggplants (about 1 1/4 lb.), unpeeled; 4 Tbs. vegetable oil; 2 6-oz. pkg. soy steak strips; 2 large russet potatoes, peeled and cubed; 1 onion, diced; 5 cloves garlic, minced; 1 28-oz. can plum tomatoes, slightly crushed; 2 tsp. turmeric; 1 bunch cilantro, well rinsed and chopped; 1 bunch parsley, well rinsed and chopped; 2 cups vegetarian stock

Servings: persons

3 Asian eggplants (about 1 1/4 lb.), unpeeled
4 Tbs. vegetable oil
2 6-oz. pkg. soy steak strips
2 large russet potatoes, peeled and cubed
1 onion, diced
5 cloves garlic, minced
1 28-oz. can plum tomatoes, slightly crushed
2 tsp. turmeric
1 bunch cilantro, well rinsed and chopped
1 bunch parsley, well rinsed and chopped
2 cups vegetarian stock

1
Slice eggplants in half lengthwise, then into quarters.
2
Cut each piece in half, and set aside.
3
Heat 3 Tbs.
4
oil over medium heat for 1 minute in large electric or nonstick skillet or Dutch oven.
5
Saute eggplant 7 to 10 minutes, or until it begins to brown.
6
Remove eggplant from pan, and set aside.
7
Add remaining 1 Tbs.
8
oil to skillet, and heat over medium-high heat 30 seconds.
9
Add steak strips, potatoes and onions, and saute for about 5 minutes, or until potatoes start turning golden.
10
Add garlic, tomatoes, turmeric, cilantro and parsley.
11
Stir well.
12
Add stock.
13
Reduce heat to low, arrange eggplants over potato mixture, cover and cook for about 25 minutes, or until potatoes are tender.
14
Uncover, cook 5 minutes more and serve hot.

1127

kcal

Calories

110

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 Asian eggplants (about 1 1/4 lb.), unpeeled, 4 Tbs. vegetable oil, 2 6-oz. pkg. soy steak strips, 2 large russet potatoes, peeled and cubed, 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

How did you like this recipe?

Frequently Asked Questions