Khōresh-e Bādemjān [Eggplant & Tomato Stew | vegan]

Classic Eggplant & Tomato Stew | vegan

Origin: Pan-Iranian Classic

Persians have a love affair with eggplant (bādemjān), and this stew is a perfect expression of that devotion. Becoming a highly refined staple in the urban courts of 19th-century Tehran, this dish represents the moment tomatoes were introduced to the Iranian pantry and revolutionized the classic braise.

In Iran, a properly cooked eggplant is never spongy or rubbery; it is silky, nearly melting into the sauce. This dish is a prime example of why Persian cuisine is naturally suited to vegetarian cooking. The eggplant acts like a sponge, soaking up the rich tomato sauce that forms the base of the dish, creating a tender, satisfying texture that easily stands in for braised meat.

I prepare this using the traditional salting and searing method. This isn’t just an extra step; it’s a necessary technique that helps the eggplant absorb the sauce without becoming watery. Cooked together with tart sour grapes (ghūreh), it offers a balance of rich and sour flavors that needs no meat to feel complete.

Serves: 4-6
Preparation time: 30 minutes
Cooking time: 1.5 hours

Ingredients

Fresh Produce

• 6 medium Japanese eggplants
• 1 ½ large onions
• 6 cloves garlic
• 8-10 ripe medium-small tomatoes (about 24oz)
• ¼ cup unripe sour grapes (or 1 tbsp lemon or lime juice)

Pantry

• ⅓ cup light olive oil or vegetable oil
• 2 tbsp tomato paste
• ½ tsp turmeric
• ½ tsp black pepper
• 2 ¼ tsp kosher salt, plus more for eggplant

Preparation

• Wash and peel the eggplants, cut them in half lengthwise and slice into ⅓-inch thick pieces.
• Lay the slices on a tray, sprinkle lightly with salt, and let sit for 20 minutes to draw out moisture. After the eggplant has rested, pat the slices dry with a paper towel.
• While the eggplant sits, chop the onion and mince the garlic.
• Cut a small "X" in the bottom of each tomato.

Instructions

1. Blanch the tomatoes. Bring a small pot of water to a boil. Blanch the prepared tomatoes in the boiling water for 1 minute. Transfer to a bowl of cold water to cool. The skins should now peel off easily; discard them and cut the tomatoes in half.
2. Cook the eggplant. In a large skillet, heat half of the oil over medium-high heat. Working in batches, brown the eggplant slices on both sides. Transfer to a plate lined with paper towels to drain excess oil.
3. Sauté the aromatics. In the same skillet, heat 1 tbsp of oil over medium heat. Sauté the onion until golden. Add the minced garlic and cook for a few minutes until lightly browned. Clear a space in the center of the pan, add the tomato paste, and spread it out. Sprinkle it with turmeric and black pepper and cook for a few minutes until it darkens in color, then stir everything together.
4. Layer and simmer the stew. In a separate 10 or 12-inch wide pot with a lid, arrange the cooked eggplant slices in an even layer. Spread the peeled tomato halves over the eggplant, cut face down. Spread the cooked onion mixture over the tomatoes, then scatter the unripe sour grapes on top. Dissolve 2 ¼ tsp of kosher salt into 1 ½ cups of water and pour evenly over the contents of the pot.
5. Simmer the khōresh. Bring to a boil over medium heat, then cover and simmer on low heat for 45 minutes.
6. Serve. Serve hot over plain Persian steamed rice.

Tips

• You can prepare the cooked eggplant in advance and freeze it to cut down on prep time.
• Unripe grapes can be bought bottled in brine; be sure to rinse these well before using.