EASY GREEK-STYLE EGGPLANT RECIPE
All-star eggplant recipe, prepared Greek style! Eggplants cooked to velvety tender perfection with chickpeas and tomato. A perfectly satisfying meatless dinner or side dish. Low-Fat. Vegan. Gluten Free.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 17
Steps:
- Heat oven to 400 degrees F.
- Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Rinse with water and pat dry.
- In a large braiser, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
- Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
- Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
- Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about 1/2 cup of water at a time.)
- When eggplant is ready, remove from oven and add a generous drizzle of Private Reserve EVOO, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.
Nutrition Facts : Calories 144.3 kcal, Sugar 9 g, Sodium 430.5 mg, Fat 2.1 g, SaturatedFat 0.3 g, Carbohydrate 28.1 g, Fiber 9.6 g, Protein 6.8 g, UnsaturatedFat 0.4 g, ServingSize 1 serving
PERSIAN EGGPLANT STEW RECIPE (KHORESHT BADEMJAN)
Persian Eggplant Stew or Khoresh Bademjan is a very popular Parsi cuisine recipe. Khoresht means stew in Parsi. This stew is made with main ingredients being eggplant, tomatoes and spices. Some people add meat to this stew, but some make this classic vegetarian version. Make this Persian Eggplant Stew Recipe for lunch along with hot steamed rice. Other stew recipes that you can try are: Kerala Style Vegetable Stew Recipe with Coconut Milk Beetroot Stew with Coconut Milk Recipe Spicy Seafood Stew Casserole With Tomatoes And Lime Recipe
Provided by Raksha Kamat
Time 55m
Yield Makes: 4 Servings
Number Of Ingredients 12
Steps:
- To begin the preparation of Persian Eggplant Stew Recipe, first peel and cube the eggplant and place in a colander.
- Sprinkle 1/2 tablespoon salt over it and keep it aside for 30 minutes. This will remove any sort of bitterness in the eggplants.
- After sprinkling salt, it will release water. Pat it dry with paper towel.
- Heat a kadai and add oil. After the oil gets heated, add onions and fry till onions turn pinkish.
- Add garlic and saute till aroma of garlic gets released.
- Now add the chopped eggplant and cook till eggplant softens and releases water.
- Now add tomatoes and mix.
- Cover the pan and cook for 10 minutes.
- Now add the spice powders namely turmeric powder, cumin, red chili powder, cinnamon powder and pepper powder and mix well.
- Add 1/2 cup water and stir.
- Now cover the kadai and simmer for 20 minutes or till the eggplant gets cooked.
- Check the taste, adjust salt and mix. Serve the Persian Eggplant Stew with hot basmati rice for a weekday lunch.
TRADITIONAL PERSIAN KHORESHT BADEMJAN
Steps:
- Preheat oven to 350° F. Prepare all ingredients ahead of time.
- Peel eggplants and slice lengthwise 1/2-inch thick. Place eggplant in a colander and sprinkle both sides with salt to remove the bitter taste. Set aside for 20 minutes.
- Heat a non-stick skillet on high for 1 minute. Add 3 tablespoons oil and heat for 30 seconds. Reduce heat to medium. Add onions and garlic, sautéing for 3 minutes before adding chicken. Sauté 5 minutes or until chicken is lightly browned on both sides.
- Sprinkle turmeric, saffron water, salt, and pepper over chicken. Stir to combine and sauté for 1 minute.
- Add 1 cup warm water, tomato sauce, lime juice, and dried lemon powder. Stir, cover, and simmer on low heat for 30 minutes.
- In a small bowl, beat egg whites until fluffy. Set aside.
- Rinse eggplant slices and pat dry. Heat a large skillet over high heat for 1 minute. Add 3 tablespoons oil, reduce heat to medium and heat oil for 30 seconds.
- In batches, brush eggplant with egg whites on both sides. Gently lay eggplant in the oil in a single layer. Brown eggplant on both sides until lightly golden brown. Remove from pan and set aside on paper towel. Add more oil as needed.
- Heat a medium sauté pan over high heat for 1 minute. Add 2 tablespoons oil, heating for 30 seconds. Add onions and sauté for 5 minutes or until lightly golden. Remove from heat and set aside.
- Transfer chicken and sauce to an ovenproof casserole. Arrange eggplant, onions and grape tomatoes on top. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes. Remove from oven and let sit for 15 minutes before serving.
- Serve over saffron basmati rice.
KHORESHT-E BADEMJAN (EGGPLANT STEW)
This is a Persian dish made with eggplant and beef in a tomato based sauce. The stew is eaten poured over steamed basmati rice.It's very delicious and my favorite Persian dish to make! Check out my page for the recipe on how to make basmati rice.
Provided by Elicia
Categories Meat
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- First peel your eggplant and slice it into large but not to thick of pieces. Fill a large bowl with water and about 1/4 a cup of salt. Next add your eggplant in the bowl and place something heavy over the bowl to keep your eggplant submerged under. This will help take the bitter taste out of it before you fry it. Let sit for about 20 mins then rinse off your pieces.
- Chop onion into small pieces and fry your onion in olive oil on medium until it becomes soft and translucent. Add your meat with the onion and fry on medium, just browning it.
- Once you've browned your meat add your tumeric, garlic, cinnamon,lemon juice, tomato paste, salt, pepper, and yellow split peas. Add about 2 or 3 cups of water and stir well. Your water will evaporate some so just keep checking to see if its looking low.
- Bring your pot to a boil and once its boiling reduce heat to a medium low. I usually let it cook for a few hours on a low heat and I know when it's done because the meat is tender and just breaks apart with your fork. Ill say to let it cook for 2 1/2 to 3 hours on low. Just use your judgement.
- In a frying pan add a little olive oil, enough to coat the pan. Take out your eggplant and rinse the salt off, we will re-salt it while its frying.
- Over a medium- high heat fry your eggplant pieces and salt them and pepper them if you like. Once they're finished frying and are soft, place them on a paper towel so you drain some of that olive oil from them. Then place them in the pot with your khoresht.
- Slice your tomatoes in half and place them in your stew, let the tomatoes and eggplant cook an extra 20 mins once you put them in the stew so the flavors can soak inches.
- Once finished, pour your yummy khoresht e bademjan over some steamed basmati rice and serve!
Nutrition Facts : Calories 274.5, Fat 7.4, SaturatedFat 3.1, Cholesterol 96.8, Sodium 560.2, Carbohydrate 19.2, Fiber 8.2, Sugar 8.5, Protein 36.2
KHORESH-E BADEMJOON (PERSIAN LAMB, EGGPLANT AND TOMATO STEW)
Bademjoon, sometimes spelled bademjan, is a quintessential summer dish in Iran, and it was a childhood favorite of mine. Fresh lemon juice and ghooreh, or unripe grapes, lighten the stew and lend a particularly tart punch. (Use fresh or frozen ghooreh if you can find either. You could also use pickled ghooreh, but be sure to rinse them well before using to rid them of excess salt.) Those sharp flavors contrast nicely with the soft, comforting texture of the eggplant and tomatoes, which grow silky as they cook down. This dish is particularly delicious with a piece of crunchy tahdig.
Provided by Samin Nosrat
Categories dinner, meat, soups and stews, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a large bowl, season lamb with turmeric, 1 teaspoon salt and 1/2 teaspoon pepper. Set aside.
- Peel the eggplants but leave the green skin on the stem end intact. Trim the tips of the stems and make an incomplete lengthwise cut in each eggplant from the bottom, leaving both halves attached at the stem. Place eggplants in a colander set inside a large bowl. Sprinkle with salt and let sit for 30 minutes.
- In the meantime, set a large Dutch oven or similar pot over medium-high heat. When the pot is hot, add 3 tablespoons oil. When the oil shimmers, add onion and cook, stirring regularly, until softened and browned, 16 to 18 minutes.
- Add the meat and cook, turning regularly, until it browns evenly on all sides, 8 to 10 minutes. Add 4 cups water and increase heat to high. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
- In the meantime, rinse the eggplants, dry thoroughly and set aside. Remove stems and halve tomatoes through their cores and set aside. Line a baking sheet with two layers of paper towels and set aside.
- Set a large frying pan over high heat. When the pan is hot, add 1/4 cup oil and carefully lay eggplants in the pan in a single layer. It's crucial to leave space between each eggplant for steam to escape, so brown in batches if necessary. Reduce heat to medium-high and cook, turning regularly, until eggplants are browned on all sides, 10 to 12 minutes. Remove browned eggplants to lined baking sheet and allow to drain.
- Use the same pan to brown tomatoes, cut-side down, in remaining 2 tablespoons oil for about 5 minutes. Flip and cook tomatoes on skin side until lightly browned, 1 to 2 minutes, then remove to lined baking sheet.
- Once the meat has cooked for 1 hour, stir in the tomato paste, saffron and 1/4 cup lime juice. Taste and adjust seasoning with salt and pepper. Carefully arrange the browned eggplants and tomatoes atop the stew and then sprinkle on the young grapes. Allow the stew to come to a boil, then reduce heat to simmer, uncovered, until meat is falling apart and stew is thick and unctuous, about 1 hour. Without jostling the eggplants too much, taste a spoonful or two of the stew. It should be pleasantly tart, so adjust the seasoning with salt and lime juice as needed.
- Serve hot, with Persian rice and mast-o khiar, as well as pickles, fresh herbs, scallions and radishes, if desired.
PERSIAN EGGPLANT STEW
This is a traditional eggplant dish made to be served alongside some plain basmati rice.
Provided by Ms Parinaz
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h1m
Yield 4
Number Of Ingredients 13
Steps:
- Sprinkle 2 teaspoons salt over eggplant.
- Heat oil in a large saucepan over medium-high heat. Cook eggplants until soft and browned, about 3 minutes per side. Drain on paper towels.
- Heat 1 tablespoon oil in a large saucepan over medium heat. Cook and stir onion and garlic until softened, about 5 minutes. Stir in stew meat, beef bouillon, cumin, and saffron; cook meat until browned, about 5 minutes. Stir in tomato paste until well mixed.
- Pour water and tomato sauce into the saucepan. Reduce heat to low and cover; cook, stirring occasionally, until sauce is reduced by half, about 2 hours 20 minutes. Stir in eggplants. Cook until heated through, about 10 minutes.
Nutrition Facts : Calories 522.9 calories, Carbohydrate 53.1 g, Cholesterol 62.5 mg, Fat 26 g, Fiber 26.2 g, Protein 28.4 g, SaturatedFat 7.6 g, Sodium 2742.3 mg, Sugar 24.5 g
OLD FASHIONED BEEF STEW WITH EGGPLANT
This beef stew recipe has sweet eggplant, tender beef, fresh herbs, San Marzano tomatoes, cinnamon, and lots of aromatics.
Provided by by Jenny | The Greek Foodie
Categories Meats
Number Of Ingredients 13
Steps:
- Preheat the oven top 325 F.
- Cut the eggplant cubes. Oil a baking sheet with 1 tablespoon of olive oil.
- Add the eggplant pieces to the baking sheet. Brush a little olive oil on top of each eggplant cube. Season with sea salt, freshly ground pepper and a pinch of oregano. Bake cubes for 30 to 45 min or until eggplant flesh is soft and a light golden color. When done remove baking sheet with eggplants from oven and set aside.
- Dry the beef pieces well using a paper towel. Season with salt and pepper. Lightly dust 1 - 2 tbsp all purpose flour all over beef.
- In a large pot heat 2 tbsp olive oil. Brown the beef, a few pieces at a time all over, about 2-3 minutes. Remove beef pieces on a plate and set aside.
- Add the onion. Season with salt and pepper. Sauté for 1-2 min. Add the garlic, cumin, cinnamon, nutmeg and oregano. Stir and sauté for 2 minutes
- Add the tomatoes. Gently crush them to eliminate any big chunks. Mix well. Add the beef, 1/2 cup of water, some fresh thyme and oregano sprigs. Stir gently, cover and simmer in low heat for 1 hour.
- Add eggplant pieces to the stew. Stir gently, cover and simmer for another 30 to 45 min or until beef is soft and almost falling apart with a fork. Adjust salt and pepper to taste. and serve.
Nutrition Facts : Calories 493 kcal, Sugar 10 g, Sodium 136 mg, Fat 33 g, SaturatedFat 10 g, Carbohydrate 21 g, Fiber 8 g, Protein 33 g, Cholesterol 104 mg, ServingSize 1 serving
EGGPLANT STEW
I wanted to use my slow cooker convenience for fresh summer eggplant and squash, so I came up with this recipe. Using the slow cooker makes this an easy and tasty stew. Even people who don't like eggplant love this stew. Serve in bowls with your favorite whole grain bread to sop up the juices.
Provided by TT
Categories Soups, Stews and Chili Recipes Stews
Time 8h20m
Yield 6
Number Of Ingredients 11
Steps:
- Combine diced tomatoes, eggplant, yellow squash, zucchini, water, onion, sliced mushrooms, olive oil, garlic, oregano, and salt in a 6-quart slow cooker.
- Cook on Low until eggplant is tender, about 8 hours.
Nutrition Facts : Calories 109.3 calories, Carbohydrate 18.1 g, Fat 2.8 g, Fiber 7.2 g, Protein 4 g, SaturatedFat 0.4 g, Sodium 338.5 mg, Sugar 7.8 g
EGGPLANT STEW (SIMPLE, PERSIAN STYLE)
Make and share this Eggplant Stew (Simple, Persian Style) recipe from Food.com.
Provided by Roxana M
Categories Stew
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 tbs olive oil in a pot. Add the finely chopped onions and sauté over medium heat until they begin to brown.
- Add the turmeric, beef and garlic. Cook until the beef is browned.
- Add the water, tomato sauce, and 1 tsp salt. Cover, and simmer over low heat for 2.5 hours.
- Slice the eggplant lengthwise into pieces about 1/4" thick. Sprinkle them on each side with the remaining salt and place them aside for 20 minutes in a strainer set over a plate.
- Afterward, rinse each piece and pat dry. Sauté them in the remaining oil over medium heat until they begin to brown, then set them aside.
- Add the eggplant to the beef and simmer for another hour.
- Serve over Basmati rice or with bread.
Nutrition Facts : Calories 413.4, Fat 15.3, SaturatedFat 4.4, Cholesterol 108.9, Sodium 3070.1, Carbohydrate 32, Fiber 14.5, Sugar 15.3, Protein 42.7
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- 1. In a large bowl, season lamb with turmeric, one teaspoon salt and half a teaspoon pepper. Set aside.
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- Get a large bowl and fill it with cool tap water. Add 1 Tbsp of salt in and squeeze the juice of half the lemon.
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- Preheat your oven to 425°F. Peel the baby eggplants and remove the stems. Cut the eggplant in half lengthwise and transfer them to a large mixing bowl. Toss in the olive oil and season with salt and pepper. Place face down on a parchment lined baking tray and bake in the oven for 20 minutes or until the eggplant is tender.
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