🇮🇷 Iran · Food
Bademjan-e Kebab
By eatmundo · August 4, 2026
🇮🇷 IRA classic Persian roasted eggplant delight. Unlike the dip, this dish highlights tender, caramelized slices of eggplant cooked in a savory tomato base.
Ingredients
check them off as you prepareHow to Make It
- 1
Peel 3 large eggplants and slice them into 2cm thick rounds.
- 2
Sprinkle 1 tsp salt over the slices, leave for 30 minutes, then pat dry to remove bitterness.
- 3
Heat 4 tbsp oil in a pan and fry the eggplant slices until golden brown on both sides.
- 4
In a separate small pan, sauté 1 finely chopped onion with 1 tsp turmeric until soft.
- 5
Add 4 crushed garlic cloves and 2 tbsp tomato paste to the onion, cooking for 2 minutes until fragrant.
- 6
Layer the fried eggplants in a wide pot and pour 100ml water and the tomato mixture over them.
- 7
Cover and simmer on low heat for 30 minutes until the eggplant is meltingly tender and the liquid has thickened.
- 8
Serve hot as a side dish, ideally accompanied by warm flatbread.
Frequently Asked Questions
Do I need to salt the eggplant?+
Yes, salting draws out bitter moisture and prevents excessive oil absorption.
Can this be made vegan?+
Yes, this recipe is naturally vegan as written.
What is the best type of eggplant?+
Globe eggplants work best for this dish due to their firm, meaty texture.
How to prevent burning?+
Keep the heat low during the final simmer to allow flavors to meld without scorching the bottom.
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