Eggplant and Tomato Stew (Bademjan)

Ingredients

• 2 pounds eggplant, peeled and sliced into 1/2-inch rounds
• 1 teaspoon salt, for drawing out eggplant moisture
• 1/2 cup vegetable oil, for frying
• 1 yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• 4 ripe tomatoes, sliced into rounds
• 2 cups tomato sauce
• 2 dried limes (limoo amani), pierced with a fork
• 1 cup water
• 1 teaspoon salt, or to taste
• 2 tablespoons fresh lime juice

Method

1. 1

   Layer the eggplant slices in a colander, sprinkle with 1 teaspoon salt, and let stand 20 minutes to draw out bitter moisture.

   20:00 · Salt eggplant
2. 2

   Pat the eggplant slices dry thoroughly with paper towels.

3. 3

   Heat the vegetable oil in a 9-inch skillet over medium-high heat. Fry the eggplant slices in batches, 3 to 4 minutes per side, until golden brown, then transfer to a paper-towel-lined plate.

4. 4

   Pour off all but 2 tablespoons of oil from the skillet. Add the onion and cook over medium heat, stirring occasionally, until softened and lightly golden, about 6 minutes.

   6:00 · Sauté onion
5. 5

   Stir in the garlic, turmeric, cinnamon, and black pepper and cook until fragrant, about 1 minute.

   1:00 · Cook aromatics
6. 6

   Transfer the onion mixture to a 6-quart saucepan. Arrange the fried eggplant and tomato slices in layers over the onions.

7. 7

   Pour the tomato sauce and water over the layered eggplant and tomatoes, then nestle the dried limes into the pot. Season with salt.

8. 8

   Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and cook until the eggplant is very tender and the sauce has thickened, about 55 minutes.

   55:00 · Simmer stew
9. 9

   Stir in the fresh lime juice and adjust salt to taste. Simmer uncovered 5 more minutes to meld the flavors.

   5:00 · Finish simmering
10. 10

    Serve hot over steamed basmati rice, spooning the eggplant and sauce generously over each portion.