This Persian Eggplant Casserole dish is one I cook often- we love eggplant any which way in our house. It has silky layers of eggplant and a rich tomato sauce which is made fragrant by subtle Persian spices of cinnamon turmeric paprika and most importantly the earthy smokey flavour of dried limes. I believe that the dried limes make this dish extra special. The Persian name for this is Khoresh Bademjan, which translates to Eggplant Stew. Meat like lamb and beef can also be added as in this recipe Eggplant Khoresh(Khoresh Bademjan).
If you haven’t cooked with dried limes(also called dried black limes) before, these are intense citrus flavour bombs, commonly used in Middle Eastern dishes. It adds a sweet earthy tart flavour that you can’t get with fresh limes, and are available from delis and middle eastern shops. If you can’t get it,, substitute with the finely grated zest of limes or lemons.
It is interesting to note that this Persian Eggplant Casserole is very similar to the Italian Eggplant Parmigiana. While the Italian version has basil, the Persian one does not. Also traditionally the Persian version is not topped with cheese, but when I cook this without meat,I like to add cheese, to amp up the protein. The cheese can be omitted to make it vegan and instead use some breadcrumbs to give it texture. In a lot of Persian homes, this is cooked in the stove top. I prefer to cook this in the oven, as I believe it is more convenient.
What you need to make Eggplant Casserole
- Eggplant – I use the larger Italian variety about 4 or 5 will serve 6. Slice the eggplants into 1/4 inch slices . If using the smaller eggplants, just halve then length wise. A lot of recipes salt the eggplant to get rid of the bitter taste, but if you get the ones without seeds, it is no longer necessary. The modern eggplant varieties does not have that bitter taste anymore.
- Pantry/Fridge – Vegetable Oil, turmeric, mixed dried herbs, paprika,cinnamon powder,passata or any jarred pasta sauce,tomato paste and a can of chopped(polpa) tomatoes.
- Dried Persian Limes – Use one or two dried limes if you can get it. It adds a sweet tart flavour that you can’t get from fresh limes. These are available from most middle eastern shops or fruit shops. Substitute with the finely grated zest of lime or lemons. To use, prick the dried limes all over with the tip of a small sharp knife, in order to release the flavour.
- Grated cheese for topping – I used odd and ends of whatever cheese I have handy including mozzarella or tasty cheese. If you don’t like to add cheese, top with a handful of breadcrumbs instead.
Easy does it..
- Spray the eggplant slices with cooking oil and lay them in a single layer in a baking tray. Bake at 180°C for about 30 minutes or until the eggplant are soft and golden. These can also be done in a BBQ hot plate. Alternatively pan fry the slices in a little bit of cooking oil.
- Make spiced tomato sauce. Sauté the onions in a little bit of oil on medium heat until fragrant and soft. Add the garlic turmeric cinnamon and paprika to the pan and stir to coat the onions. Add the tomato paste,passata and the can of chopped tomatoes to the pan, reduce the heat to low and simmer the sauce until thick about 30 minutes. Season generously with salt and pepper.
- Smear a bit of the spiced tomato sauce on the base of an oven proof dish. Layer a third of the eggplant over the sauce, overlapping if necessary to fit the pan, then sprinkle with a third of the dried mixed herbs. Continue layering alternating between eggplant slices and tomato sauce until all the eggplant slices are used up with tomato sauce at the top. Sprinkle the top evenly with cheese or breadcrumbs, then some mixed herbs.
- Bake at 160°C fan forced until the cheese topping is bubbly and golden about 30 minutes.
Persian Eggplant Casserole
6
servings30
minutes30
minutesSilky Eggplant Layers in Rich Tomato Sauce with Persian Spiced
Ingredients
5 large eggplants,about 1.5 kilos
Cooking oil
- Tomato Sauce
1 large onion,peeled and sliced
4 cloves garlic,peeled and minced
250 ml Passata, or any jarred pasta sauce
1 can 400g finely chopped tomatoes(pulped)
1 tablespoon tomato paste
1 tablespoon turmeric powder
1 teaspoon paprika
1 teaspoon cinnamon powder
2 pieces dried limes ( prick all over with the tip of a small knife) or finely grated zest of 1 lemon or lime
Salt and pepper to taste
2 teaspoons dried mixed herbs
A handful of grated cheese, optional
1/4 cup breadcrumbs,for topping
Directions
- Slice the eggplant length wise into 2cm thickness. Lay them in a baking tray in a single layer. Spray both sides with cooking oil. Bake at 180°C for 20 to 30 minutes until eggplants are soft and pale golden. Alternatively you can pan fry the eggplant slices in a little bit of oil. Set aside.
- To make the sauce, place a saucepan on medium heat, add 2 tablespoons of cooking oil, then add the sliced onion and pan fry until fragrant. Add minced garlic, then turmeric paprika and cinnamon and stir fry to coat the onions. Add the dried limes, passata, the can of chopped tomatoes, and tomato paste to the pan, lower the heat and simmer for about 20 to 30 minutes, stirring now and again until the sauce is thickened. Season with salt and pepper to taste.
- Smear the base of a oven proof dish with about 2 tablespoons of the tomato sauce. Lay a third of the eggplant slices so it covers the base of the baking dish overlapping the slices to fit. Spread a third of the tomato sauce evenly over the layer of eggplant. Sprinkle some of the mixed herbs. Continue layering the eggplant slices/tomato sauce/herbs until all the eggplant is used up. Sprinkle with grated cheese on top or just with breadcrumbs.
- Bake for about 30 minutes at 160°C fan forced until the top is golden and eggplant is warmed thru. Set aside for 10 minutes before serving so it’s easier to slice.
- Serve with rice or a crusty bread and salad.
Notes
- This can be prepared ahead up to step 3. Cover and store in the fridge then bake when ready.
