🇮🇷 Iran · Food
Bademjan-e Sorkh-e Sadeh
By eatmundo · August 4, 2026
🇮🇷 IRA classic rustic Persian pan-seared eggplant dish featuring caramelized garlic and fresh tomatoes. This simple preparation highlights the earthiness of the vegetable.
Ingredients
check them off as you prepareHow to Make It
- 1
Peel the 3 large eggplants and slice them into 1cm thick rounds, then salt them and leave for 20 minutes to draw out moisture.
- 2
Pat the eggplant rounds dry with a paper towel, as moisture prevents proper browning.
- 3
Heat 4 tbsp of olive oil in a large skillet over medium-high heat and sear the eggplant slices until golden brown on both sides.
- 4
Remove the eggplant slices and set aside on a plate, adding a little more oil if the pan is dry.
- 5
Finely chop the 4 cloves of garlic and sauté in the same skillet for 30 seconds until fragrant—do not let them brown.
- 6
Dice the 3 large tomatoes and add them to the skillet along with 1/2 tsp of turmeric, 1/4 tsp of black pepper, and 1 tsp of salt.
- 7
Simmer the tomatoes until they break down into a thick sauce, about 8 minutes, adjusting consistency with a splash of water if needed.
- 8
Return the eggplant to the pan, cover, and gently cook for 5 minutes so the flavors meld perfectly.
Frequently Asked Questions
Why salt the eggplant first?+
Salting draws out excess water and bitterness, ensuring the eggplant absorbs flavor instead of oil.
Can I grill the eggplant instead?+
Yes, grilling adds a nice smoky char, though the pan-searing method is more traditional for this specific dish.
What if the tomatoes are too acidic?+
Add a tiny pinch of sugar to balance the acidity and enhance the natural sweetness of the tomatoes.
Can I serve this cold?+
Absolutely, this dish is often served at room temperature as a mezze or side dish.
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