Eggplant Khoresh (Khoresh Bademjan)has got to be one of my favourites for cooking eggplant. Khoresh (translates to meal) is a generic Persian name for stews . It is traditionally made with cubes of lamb or beef, even chicken but it’s just as delicious without and makes for a great vegetarian meal.
There are three essential elements to this Persian stew. First, the eggplants which are fried first to give it that silky texture, and then added back in the last few minutes of cooking. Next, is the rich tomato sauce which the stew is simmered in . There’s just something about the combination of eggplant and tomato that’s so comforting and universally well loved. Finally, the tender cubes of meat lightly spiced with turmeric and paprika , which has been slowly simmered until they are fork tender. So very worth the long cooking time. Do not let the long wait deter you from cooking khoresh, as you can do other chores while it is simmering.
What you need for Eggplant Khoresh…
- Eggplant – You can use the larger Italian Variety or the smaller Japanese style eggplants. Slice the large eggplant into 1/4 inch thick lengthwise. If using Japanese eggplants, just halve them lengthwise.
- Meat – Stewing beef or lamb, like rump or chuck steak, chicken thighs cut into bite sized pieces, or you can omit meat altogether, if you don’t like meat. You can also use ground beef or lamb if you are in a hurry.
- Pantry/Fridge Staples – vegetable oil, salt & pepper,turmeric,paprika,tomato puree,tomatoes,potatoes, lemon or lime juice
- Dried Persian Lime – Use one or two limoo omani if you can get it. It adds sweet tart earthy flavour that you can’t get from fresh limes.Available from most fruit shops and Middle Eastern food stores. Online from Essential Ingredient . Substitute with lime juice in a pinch.
Easy does it..
- Slice the eggplant and sprinkle both sides with salt to release the bitter tasting liquid and set aside for an hour. Rinse with cold running water and pat dry with paper towel.Fry eggplant slices in batches and drain in paper towel.
- Peel potatoes and slice thinly, and fry in batches in the same pan, where you fried the eggplant. Add to the cooked eggplant and set aside. Remove excess oil from the pan except for 2 tablespoons.
- Sauté onion with a little bit of vegetable oil, add the meat to brown on medium heat.
- Add garlic and season with salt and pepper turmeric and paprika and stir thru to coat the meat.
- Add tomato paste and diced tomatoes, then add 1 cup of water. Cover pan and set to simmer on low setting until meat is tender.
- When the meat is tender, add the potatoes and eggplant slices on top. Scoop some of the cooking liquid on top, but do not stir or the veggies will break apart and lose shape. Cover and leave to cook for another 5 minutes.
Eggplant Khoresh (Khoresh Bademjan)
4
servings15
minutes1
hourIngredients
2 large eggplants or 6 small Japanese eggplants
2 medium potatoes, peeled and sliced thinly
Salt and Pepper to taste
1/4 cup vegetable oil for shallow frying
1 large brown onion, peeled and chopped finely
1 teaspoon minced garlic
500g lean stewing beef/lamb or boneless chicken, cut up into 4 cm cubes
OR 500g minced beef or lamb *2 teaspoon turmeric
1 teaspoon paprika
4 tablespoons tomato puree
2 tomatoes, quartered and seeds removed, diced
2 dried whole lemons or juice of half a lemon
Directions
- Slice eggplants lengthwise 5mm (1/4inch) thick. If using the smaller Japanese eggplants, halve each eggplant.
- Place eggplants in a colander over the sink and sprinkle both sides with salt
(about 2 teaspoons) . Set aside for 1 hour to get rid of the bitter taste. - Rinse eggplant slices in cold water, drain then pat dry with a paper towel.
- Peel and slice the potatoes thinly. In a large heavy bottomed skillet, pan fry the potatoes in batches until golden. Transfer potatoes to a plate lined with paper towel and set aside.
- In the same pan , pan fry eggplant slices with a little bit of oil, in batches, about 2 minutes each side. Place cooked eggplant slices to drain in a paper towel lined plate, and cook the remaining eggplants. You might need to add more oil as required. Set aside.
- In the same skillet, have about 3 tablespoons of cooking oil. Fry the onions in gentle heat until transparent.
Add the meat, if using. Cook over moderate heat until the pieces of meat are browned on all sides. - To the pan, add the chopped tomatoes turmeric paprika and tomato paste. Stir to coat the meat pieces. Add 1 cup of cold water and use a wooden spoon to scrape the burnt bits from the pan. If using dried lime, pierce the limes with a skewer then add to the pan. Cover with a lid, reduce the heat and simmer until the meat is tender. It will take about 15 minutes for minced meat, 30 minutes for chicken and approximately 1 hour for beef or lamb.
- If not using meat, layer the eggplant and potato slices over the onion and tomatoes and simmer for 5 minutes without stirring.
- If the pan becomes too dry while simmering, add more water as required.
- When the meat is tender, place the cooked eggplant and potato on the top of the meat. Spoon some of the liquid on top, but do not stir, or the eggplant will disintegrate. Correct seasoning by adding more salt and pepper. Add lime juice, if using fresh limes. Cook for an additional 5 minutes, to warm thru the eggplant.
- Serve hot with plain boiled rice and a side of yoghurt.
Notes
- * Ground meat will take approximately 15 minutes to cook; Chicken 30 minutes and Beef or Lamb about an hour depending on the type of meat.
