Persian Eggplant and Tomato Stew Recipe

Introduction

This Persian Eggplant and Tomato Stew is a fragrant and hearty dish that beautifully combines tender eggplants with rich tomatoes and warm spices. Perfect as a flavorful vegetarian main or a side dish, it offers a comforting taste of Persian cuisine that’s easy to make at home.

Ingredients

• 1/4 cup olive oil
• 1 large onion, finely chopped
• 2 to 3 cloves garlic, minced
• 900 grams eggplants (about 2 medium-sized or about 2 pounds), peeled and chopped into ½-inch cubes
• 1/2 cup crushed tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon cinnamon powder
• 1/2 teaspoon turmeric powder
• 2 to 3 tablespoons pomegranate molasses
• Salt and pepper, to season
• Fresh parsley, chopped, for serving

Instructions

1. Step 1: Heat olive oil in a large pan over medium-high heat.
2. Step 2: Sauté the garlic and onion until tender and light brown.
3. Step 3: Add cumin, turmeric, paprika, and cinnamon, cooking for about a minute while stirring to prevent burning. Lower the heat if necessary.
4. Step 4: Add the chopped eggplant and cook for about ten minutes, stirring occasionally to prevent sticking, until the eggplant is slightly softened.
5. Step 5: Stir in crushed tomatoes, two tablespoons of pomegranate molasses, salt, and pepper.
6. Step 6: Cover the pan, bring to a boil over medium-high heat.
7. Step 7: Reduce heat and simmer, stirring often, until the eggplants are tender and do not stick to the pan.
8. Step 8: Taste and adjust seasoning by adding more salt, pepper, or pomegranate molasses as desired.
9. Step 9: Remove from heat and transfer the stew to serving plates.
10. Step 10: Sprinkle with chopped fresh parsley and serve hot.

Tips & Variations

• For a richer flavor, try roasting the eggplants before adding them to the stew.
• If pomegranate molasses is unavailable, substitute with a mixture of lemon juice and a touch of honey for similar tanginess.
• Serve the stew over rice or with warm flatbread for a complete meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to keep the eggplants tender, adding a splash of water if the stew thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stew vegan?

Yes, this recipe is naturally vegan as it uses no animal products.

What can I serve this stew with?

This stew pairs well with steamed basmati rice, couscous, or warm flatbreads like pita or naan.

Persian Eggplant and Tomato Stew Recipe

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★★★★★

4.6 from 100 reviews

This Persian Eggplant and Tomato Stew is a flavorful and comforting dish combining tender eggplants, aromatic spices, and the tangy sweetness of pomegranate molasses. Slow-simmered to perfection, this stew showcases the rich culinary heritage of Persian cuisine and makes a delightful vegetarian main or side dish.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Persian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1/4 cup olive oil
• 1 large onion, finely chopped
• 2 to 3 cloves garlic, minced
• 900 grams eggplants (about 2 medium-sized or about 2 pounds), peeled and chopped into ½-inch cubes
• 1/2 cup crushed tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon cinnamon powder
• 1/2 teaspoon turmeric powder
• 2 to 3 tablespoons pomegranate molasses
• Salt and pepper, to season
• Fresh parsley, chopped (for serving)

Instructions

1. Heat the olive oil: In a large pan over medium-high heat, warm the olive oil to prepare for sautéing.
2. Sauté garlic and onion: Add the minced garlic and finely chopped onion to the pan and cook until they become tender and light brown, allowing their flavors to develop.
3. Add spices: Stir in ground cumin, sweet paprika, cinnamon, and turmeric. Cook for about one minute while stirring continuously to prevent burning and lower the heat if necessary to keep the spices from scorching.
4. Cook eggplants: Add the peeled and chopped eggplants to the pan and cook for about 10 minutes, stirring occasionally, until the eggplants begin to soften and nothing sticks to the bottom of the pan.
5. Add tomatoes and pomegranate molasses: Stir in the crushed tomatoes, 2 tablespoons of pomegranate molasses, salt, and ground black pepper to combine all the flavors evenly.
6. Bring to a boil: Cover the pan, increase the heat back to medium-high, and bring the mixture to a boil.
7. Simmer until tender: Reduce the heat to low and continue to simmer the stew, uncovered, stirring often to prevent sticking, until the eggplants are fully tender, approximately 15-20 minutes.
8. Adjust seasoning: Taste the stew and add more salt, pepper, or pomegranate molasses to suit your preference.
9. Serve: Remove the stew from heat and transfer to serving plates.
10. Garnish and enjoy: Sprinkle chopped fresh parsley on top and serve the stew hot.

Notes

• Peeling the eggplants reduces bitterness and improves texture.
• Pomegranate molasses can be adjusted to taste; it brings a sweet and tangy depth to the dish.
• This stew pairs well with rice or flatbread.
• You can substitute crushed tomatoes with fresh ripe tomatoes blended if desired.
• Keeping the heat moderate helps to avoid burning the spices and vegetables.

Keywords: Persian eggplant stew, eggplant tomato stew, pomegranate molasses recipe, vegetarian Persian dish, simple eggplant stew