Eggplant Stew Simple Persian Style
Delight your taste buds with this Eggplant Stew Simple Persian Style, a comforting and aromatic dish that brings the essence of Persian home cooking to your table. This hearty stew features tender, golden-fried eggplant layered with a rich tomato and spice-based sauce infused with turmeric, cinnamon, and garlic for a warm, savory depth of flavor. The recipe is straightforward yet packed with vibrant ingredients like ripe tomatoes and fresh parsley, making it a perfect introduction to Persian cuisine. Serve it over fluffy steamed rice or alongside flatbread for a satisfying meal that’s as wholesome as it is delicious. With a prep time of just 20 minutes and a simmer that lets the flavors meld beautifully, this is a soul-soothing dish you’ll want to make again and again.
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Recipe Information
Ingredients
- 4 medium-sized Eggplant
- 1 large Yellow onion
- 3 Garlic cloves
- 4 medium-sized Tomatoes (ripe)
- 2 tablespoons Tomato paste
- 5 tablespoons Vegetable oil (or olive oil)
- 1 teaspoon Dried turmeric
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Fresh parsley (optional for garnish)
Instructions
Peel the eggplants and slice them lengthwise into 1/2-inch thick pieces. Sprinkle both sides with a light pinch of salt and set aside for 15 minutes to draw out moisture and reduce any bitterness.
While the eggplants rest, dice the onion and mince the garlic. Cut the tomatoes into small cubes or rough chunks.
Heat 3 tablespoons of vegetable oil in a large, deep skillet or pot over medium heat. Pat the eggplant slices dry with a paper towel and fry them in batches for about 2-3 minutes on each side, until lightly golden and tender. Remove eggplant from the skillet and set aside on a plate lined with paper towels.
Add the remaining 2 tablespoons of oil to the skillet. Sauté the diced onion until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the turmeric, cinnamon, and black pepper, cooking for 30 seconds to bloom the spices.
Add the chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and become saucy.
Stir in the tomato paste and mix well to combine. Pour in the water, then add the salt.
Layer the fried eggplant slices over the tomato mixture in the skillet. Cover with a lid, reduce the heat to low, and simmer gently for 25-30 minutes. Check occasionally and stir gently to ensure the stew doesn't stick.
Taste and adjust seasoning as needed. If the stew becomes too thick, add a splash of water.
Serve hot as a main dish over steamed rice or with flatbread. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1082 mg | 47% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 23.3 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1573 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
