Eggplant Stew Simple Persian Style

Delight your taste buds with this Eggplant Stew Simple Persian Style, a comforting and aromatic dish that brings the essence of Persian home cooking to your table. This hearty stew features tender, golden-fried eggplant layered with a rich tomato and spice-based sauce infused with turmeric, cinnamon, and garlic for a warm, savory depth of flavor. The recipe is straightforward yet packed with vibrant ingredients like ripe tomatoes and fresh parsley, making it a perfect introduction to Persian cuisine. Serve it over fluffy steamed rice or alongside flatbread for a satisfying meal that’s as wholesome as it is delicious. With a prep time of just 20 minutes and a simmer that lets the flavors meld beautifully, this is a soul-soothing dish you’ll want to make again and again.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 medium-sized Eggplant
• 1 large Yellow onion
• 3 Garlic cloves
• 4 medium-sized Tomatoes (ripe)
• 2 tablespoons Tomato paste
• 5 tablespoons Vegetable oil (or olive oil)
• 1 teaspoon Dried turmeric
• 0.5 teaspoon Ground cinnamon
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Salt
• 1 cup Water
• 2 tablespoons Fresh parsley (optional for garnish)

Directions

Step 1

Peel the eggplants and slice them lengthwise into 1/2-inch thick pieces. Sprinkle both sides with a light pinch of salt and set aside for 15 minutes to draw out moisture and reduce any bitterness.

Step 2

While the eggplants rest, dice the onion and mince the garlic. Cut the tomatoes into small cubes or rough chunks.

Step 3

Heat 3 tablespoons of vegetable oil in a large, deep skillet or pot over medium heat. Pat the eggplant slices dry with a paper towel and fry them in batches for about 2-3 minutes on each side, until lightly golden and tender. Remove eggplant from the skillet and set aside on a plate lined with paper towels.

Step 4

Add the remaining 2 tablespoons of oil to the skillet. Sauté the diced onion until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Step 5

Stir in the turmeric, cinnamon, and black pepper, cooking for 30 seconds to bloom the spices.

Step 6

Add the chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and become saucy.

Step 7

Stir in the tomato paste and mix well to combine. Pour in the water, then add the salt.

Step 8

Layer the fried eggplant slices over the tomato mixture in the skillet. Cover with a lid, reduce the heat to low, and simmer gently for 25-30 minutes. Check occasionally and stir gently to ensure the stew doesn't stick.

Step 9

Taste and adjust seasoning as needed. If the stew becomes too thick, add a splash of water.

Step 10

Serve hot as a main dish over steamed rice or with flatbread. Garnish with fresh parsley if desired.

Nutrition Facts

Serving size	(2836.0g)

Amount per serving	% Daily Value*
Calories	1282.0

Total Fat 73.1g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 1.5g
Cholesterol 0mg	0%
Sodium 4746.9mg	0%
Total Carbohydrate 161.5g	0%
Dietary Fiber 70.3g	0%
Total Sugars 92.6g
Protein 27.7g	0%

Vitamin D 0IU	0%
Calcium 331.7mg	0%
Iron 9.0mg	0%
Potassium 6350.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.5%

Protein: 7.8%

Carbs: 45.7%