Eggplant and Tomato Stew, also known as Bademjan, offers a rich blend of tender eggplant in a savory tomato sauce enriched with aromatic spices. The slow-cooked preparation highlights flavors reminiscent of traditional Persian cuisine, providing a comforting dish for both vegetarians and vegans. Its gradual cooking process enhances the texture and flavor profile, making it a delightful meal to complement with fluffy rice or warm pita bread. This stew captures the essence of Persian markets and is sure to please anyone looking for a wholesome, plant-based dining experience.

Ingredients

• 2 medium eggplants, cubed
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp cumin powder
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 cup vegetable broth
• 2 tbsp olive oil
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large pot, heat olive oil over medium heat.
3. Add diced onion and minced garlic; sauté for 2 to 3 minutes until translucent.
4. Stir in cumin, turmeric, and cayenne pepper until spices are fragrant.
5. Add cubed eggplant, tomato paste, and vegetable broth. Stir to combine.
6. Cover and simmer for 20 minutes, stirring occasionally to prevent sticking.
7. Transfer stew to an oven-safe dish and bake for an additional 20 minutes until eggplant is tender.
8. Garnish with chopped parsley before serving.

Keywords: Hearty, Eggplant, Stew, Vegetable, Persian

Spice Rack: Cumin, Turmeric, Cayenne Pepper

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