khoresh bademjan vegetarian

Khoresh Bademjan is a delicious Persian eggplant stew that traditionally includes meat, but this vegetarian version is just as flavorful and satisfying. It features tender eggplants, a rich tomato base, and hearty chickpeas, making it a nourishing and tasty meal.

To make Khoresh Bademjan Vegetarian, slice and salt eggplants, then roast them until golden. Sauté onion and garlic, add tomato paste, passata, and saffron water, and simmer the sauce. Add roasted eggplants, chickpeas, and tomatoes, then simmer for 30-45 minutes before serving with Persian rice.

khoresh bademjan vegetarian

Ingredients (4 servings)

• 2 large Italian eggplants
• 3 cups canned chickpeas
• 2 medium tomatoes, halved
• 1 medium onion
• 3 cloves garlic
• 700 ml water
• 400 grams bottled tomato passata
• 3 tablespoons tomato paste
• 2 tablespoons extra virgin olive oil
• Pinch of ground saffron (optional but recommended)
• Salt and ground black pepper

Step 1: Prepare the Eggplants

Slice the eggplants into quarters lengthwise. Sprinkle the inside of the eggplants with salt and let them sit for 20 minutes. This helps to remove excess moisture and bitterness. After 20 minutes, pat them dry with a paper towel.

Step 2: Roast the Eggplants

Preheat your oven or air fryer to 180°C (350°F). Lightly spray the eggplants with olive oil. Roast them for 15-20 minutes until they turn golden brown. Alternatively, you can pan-fry them with additional oil if you prefer.

Step 3: Prepare the Saffron (Optional)

If using saffron, add a pinch of ground saffron to a small glass with 2 tablespoons of boiling water. Let it infuse while you prepare the rest of the ingredients. This step is optional but recommended for added flavor.

Step 4: Dice the Onion and Garlic

Finely dice the onion and garlic. Heat 1 tablespoon of olive oil in a large skillet or pan over medium heat. Sauté the diced onion and garlic until they become translucent and fragrant.

Step 5: Cook the Tomato Paste

Add ½ tablespoon of olive oil to the pan with the sautéed onion and garlic. Stir in the tomato paste and cook for a few minutes until the paste darkens in color and becomes rich in flavor.

Step 6: Add the Tomato Passata

Pour the tomato passata into the pan. Fill the empty passata bottle with water, shake it well, and pour the water into the pan. Add an additional 1 cup of water to the pan. Season the mixture with salt and pepper.

Step 7: Add the Saffron Water (Optional)

If you prepared the saffron water, pour it into the pan with the sauce. Stir the sauce well to combine all the ingredients. Place a lid on the pan and allow the sauce to simmer over medium heat for about 30 minutes.

Step 8: Taste and Adjust Seasoning

After 30 minutes of simmering, taste the sauce. Adjust the seasoning with more salt and pepper if necessary.

Step 9: Add the Eggplants and Chickpeas

Add the roasted eggplants to one side of the pan and the drained chickpeas to the other side. This helps to keep the textures separate before they fully combine during cooking.

Step 10: Add the Tomatoes and Simmer

Place the halved tomatoes into the pan. Cover the pan with a lid and let everything simmer on low heat for 30-45 minutes. The longer you simmer, the deeper the flavors will develop.

Step 11: Serve the Dish

Once the dish is fully cooked, serve your vegetarian Khoresh Bademjan with Persian rice topped with Tahdig and a side of Shirazi Salad. Enjoy the rich and flavorful stew.