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Khoresht-e Bademjan (Persian Eggplant Stew) March 6, 2013

Filed under: gluten-free,Recipes & Food Ideas,sugar-free,Uncategorized — sharonsweets @ 12:12 am
photoThis is one of my favorite dishes at Persian restaurants. Serve it over Basmati rice and with cooked vegan beef if desired. You can also add yellow peas or red lentils into the stew.
Serves 4-6.
2 large eggplants
1 tablespoon salt
1/4 cup extra virgin olive oil
1 large white onion, finely chopped
2 cloves garlic, finely sliced
3 tablespoons olive oil
2 medium tomatoes, diced
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon turmeric
1/8 teaspoon freshly ground black pepper
1 1/2 cups water
1 tablespoon fresh lime juice
Salt to taste
Peel the eggplant and cut lengthwise to slices about 1/4 inch thick.
Sprinkle evenly on all sides with the tablespoon of salt and leave to drain for half an hour in a colander.
You will see the eggplant “sweat” from the salt.
Rinse and pat the eggplant dry.
Fry the eggplant on both sides in the 1/4 cup olive oil on both sides until tender and medium brown. Set aside.
Saute the onion and garlic in the additional 3 tablespoons olive oil in a large pot until lightly browned.
Lower the heat to low and add the tomato, spices, water, and the eggplant, cover and cook about 20-30 minutes.
Stir in the lime juice and salt if needed just prior to serving.

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