Khoresh bademjan(خورش بادمجان) is an eggplant stew from Persian cuisine.

Khoresh bademjan is often made with lamb, minced or in chunks. Some variations are meatless. Versions with or without meat may include yellow split peas.

Sour flavor comes from dried lime, or some variations use sour grapes. Sumac or fresh lime or lemon can also be used for sour. Turmeric powder and saffron are optional additions.

Recipe

Ingredients

• 2 medium or 1 large eggplant, peeled and sliced lengthwise
• olive oil
• 2 clove garlic
• 1 onion
• 2 tbsp tomato paste
• 2 tomato, minced
• ¼ cup dried yellow split pea
• 1 cup water
• 1 tbsp saffron water (pinch saffron + 1 tbsp hot water) (optional)
• salt
• 1 dried lime or 1 lime juice or 1 tsp sumac powder
• parsley (optional)

Directions

• brush eggplant with olive oil, salt
• roast until lightly browned, about 15 minutes at 425°F
• sauté garlic, onion until lightly browned
• add tomato paste, tomato
• add yellow split pea, water, saffron water, salt, dried lime
• simmer about 30 minutes
• add eggplant
• simmer 15 to 30 minutes
• remove from heat
• garnish with parsley (optional)
• serve