By eatmundo · August 4, 2026
🇮🇷AI-generated imageSame ingredients, elsewhere in the world
67 matchesDishes from other countries' kitchens, made from the same core ingredients as Yatimak Bademjan. The percentage is the share of ingredients the two recipes have in common.
Pork BinagoonganIn the Philippines · same ingredients· Same technique73%
Sheikh El Mahshi (Vegetarian)In Lebanon · same ingredients73%
Asa AlichaIn Ethiopia · same ingredients73%
A comforting and healthy vegetarian eggplant stew from southern Iran. It relies on slow-cooked aromatics to build a complex, deep flavor.
According to eatmundo's ingredient comparison, the closest dish to Yatimak Bademjan from another cuisine is Pork Binagoongan (Philippines): the two share 73% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Peel 1kg of eggplants and cut them into medium cubes. Toss them with the 10g salt and leave for 20 minutes to draw out bitterness, then rinse, squeeze gently and pat dry.
- 2
Finely slice 150g onions and sauté in 40ml oil in a wide pan until they turn a dark golden color.
- 3
Add 30g minced garlic and 5g turmeric to the onions, cooking for 1 minute until fragrant.
- 4
Add the remaining 40ml oil and the eggplant cubes, stir to coat thoroughly, and sauté for 10 minutes until they soften.
- 5
Pour in 100ml water, cover, and simmer on low heat for 30 minutes, checking occasionally.
- 6
While the eggplant simmers, peel 400g tomatoes and chop them finely.
- 7
Once the eggplant is tender enough to mash slightly, stir in the tomatoes, mash the eggplant lightly and cook uncovered for 15 minutes until the tomatoes break down and the excess liquid evaporates.
- 8
Taste, add a pinch of salt if needed, and serve warm with crusty bread.
Frequently Asked Questions
What is Yatimak Bademjan?
Yatimak Bademjan is an Iranian vegetable dish primarily consisting of eggplant, tomato, onion, garlic and turmeric. It is typically served as a main or side dish, often accompanied by bread.
Why salt the eggplant?
Salting draws out excess moisture and removes the inherent bitterness, resulting in a cleaner flavor and better texture.
Can I make this spicy?
While not traditional, you can add a pinch of chili flakes or cayenne pepper with the garlic if you prefer heat.
What is the best way to serve this?
It is best enjoyed warm with fresh Persian flatbread like Sangak or Barbari, which acts as a perfect vessel.
How do I know when it's done?
The eggplant should be completely tender and almost falling apart; it should look like a rich, rustic compote.
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