Persian Eggplant Stew Recipe (Khoresht Bademjan)

Step 1: To begin the preparation of Persian Eggplant Stew Recipe, first peel and cube the eggplant and place in a colander

Step 2: Sprinkle 1/2 tablespoon salt over it and keep it aside for 30 minutes

Step 3: This will remove any sort of bitterness in the eggplants

Step 4: After sprinkling salt, it will release water

Step 5: Pat it dry with paper towel

Step 6: Heat a kadai and add oil

Step 7: After the oil gets heated, add onions and fry till onions turn pinkish

Step 8: Add garlic and saute till aroma of garlic gets released

Step 9: Now add the chopped eggplant and cook till eggplant softens and releases water

Step 10: Now add tomatoes and mix

Step 11: Cover the pan and cook for 10 minutes

Step 12: Now add the spice powders namely turmeric powder, cumin, red chili powder, cinnamon powder and pepper powder and mix well

Step 13: Add 1/2 cup water and stir

Step 14: Now cover the kadai and simmer for 20 minutes or till the eggplant gets cooked

Step 15: Check the taste, adjust salt and mix

Step 16: Serve the Persian Eggplant Stew with hot basmati rice for a weekday lunch