Bādemjān-e Shekam Por [Stuffed-Belly Eggplant | vegan]

Stuffed-Belly Eggplant from Gilan | vegan

Origin: Regional Specialty (Shomāl)

While many stuffed vegetables in Persian cuisine use a rice-based filling, the Gilani version showcases the region's love for tart and nutty flavors. The eggplant is filled with a rich, savory paste of ground walnuts and tangy pomegranate molasses, and brought to life with fragrant herbs (traditionally, chochagh and khaalivaash, which are extremely hard to find). The use of dried mint and cilantro here approximates the flavor of these indigenous herbs. Furthermore, traditional versions often fry the eggplant whole, which acts as a sponge for heavy oils. Halving and baking the shells before braising is a deliberate change that dramatically reduces oil saturation while creating a velvety, cohesive filling.

Serves: 6
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes