🇮🇷 Iran · Food
Khoresh Bademjan (Meatless)
By eatmundo · August 4, 2026
🇮🇷 IRA classic Persian eggplant stew featuring golden-fried aubergines and a tangy tomato base. This version highlights the natural creaminess of the eggplant for a hearty vegetarian meal.
Ingredients
check them off as you prepareHow to Make It
- 1
Peel 3 large eggplants, slice them into thick rounds, salt them, and let sit for 20 minutes to draw out bitterness.
- 2
Pat the eggplant slices dry and fry them in 3 tbsp oil until golden brown on both sides.
- 3
Dice 1 medium onion and sauté in the remaining oil until translucent.
- 4
Add 3 cloves of minced garlic and 1 tsp turmeric to the onions, cooking for 1 minute until fragrant.
- 5
Chop 3 medium tomatoes and add them to the onion base, cooking until they break down into a sauce.
- 6
Carefully nestle the fried eggplant slices into the tomato mixture, adding a splash of water if needed.
- 7
Cover and simmer on low heat for 25 minutes until the eggplant is completely tender and buttery.
- 8
Taste, adjust for salt, and serve warm with a side of steamed basmati rice.
Frequently Asked Questions
Do I really need to salt the eggplant?+
Yes, salting draws out moisture and bitterness, ensuring the eggplant fries evenly without soaking up too much oil.
Can I grill the eggplant instead?+
While frying is traditional for texture, grilling is a lighter alternative, though it will change the flavor profile slightly.
Is it supposed to be spicy?+
The stew is naturally mild, but you can add a pinch of chili flakes if you prefer a sharper kick.
How to make the sauce thicker?+
You can add a small amount of tomato paste or let the stew simmer slightly longer uncovered to reduce the liquid.
🇮🇷 IRMundo Match
Dishes across the world that share Khoresh Bademjan (Meatless)'s core ingredients.
