Khoresh Bademjan Persian Eggplant Sauce Recipes

Steps:

• Cut eggplant into quarters and then diagonally into 1/2-inch slices. Sprinkle liberally with salt, set in colander in sink.
• Set aside 1 tablespoon onion for garnish.
• In a large skillet, cook onion in olive oil until golden brown. Add meat and brown. Add diced tomatoes, tomato paste, turmeric, cinnamon, nutmeg and enough water to cover. Let simmer until meat is tender.
• Meanwhile, rinse eggplant and dry with paper towels. Brown slices on each side in a hot skillet sprayed with olive oil spray or a dab of oil. Lay over meat. and season with salt and pepper to taste. Cover and simmer until eggplant and tomato are tender, about 10 minutes.
• While meat is continuing to cook, place remaining onion in a small pan with a little olive oil and cook until soft. Add minced garlic and mint and cook 1 minute.
• Turn meat mixture into a serving dish and top with onion mixture.
• Serve with steamed rice.

Steps:

• Fry the onion in 2 tablespoons oil in a large saucepan until golden. Add the meat and brown it on all sides. Add the dried limes or lemon juice, and tomatoes. Cover with 2 1/2 cups water and add pepper, turmeric, cinnamon, and nutmeg.
• Simmer gently for 1 hour, then add the split peas and cook for 20 minutes. Season with salt when the split peas have begun to soften, and add more water occasionally, if needed to keep the meat covered.
• Brush the cut side of the eggplants generously with oil and cook them, on the cut side only, under the broiler or on the grill until browned. They do not need to be entirely cooked, as they will cook further in the stew.
• Add them to the stew, and cook, covered, for 30 minutes longer, or until the eggplants are very soft.
• Fry 1 small chopped onion in 2 tablespoons oil until golden. Add 2 tablespoons dried crushed mint and 2 crushed garlic cloves. When the garlic just begins to color, pour over the sauce at the end, as a garnish.
• If you can get hold of unripe grapes, put them into the stew instead of the dried limes.

Steps:

• First peel your eggplant and slice it into large but not to thick of pieces. Fill a large bowl with water and about 1/4 a cup of salt. Next add your eggplant in the bowl and place something heavy over the bowl to keep your eggplant submerged under. This will help take the bitter taste out of it before you fry it. Let sit for about 20 mins then rinse off your pieces.
• Chop onion into small pieces and fry your onion in olive oil on medium until it becomes soft and translucent. Add your meat with the onion and fry on medium, just browning it.
• Once you've browned your meat add your tumeric, garlic, cinnamon,lemon juice, tomato paste, salt, pepper, and yellow split peas. Add about 2 or 3 cups of water and stir well. Your water will evaporate some so just keep checking to see if its looking low.
• Bring your pot to a boil and once its boiling reduce heat to a medium low. I usually let it cook for a few hours on a low heat and I know when it's done because the meat is tender and just breaks apart with your fork. Ill say to let it cook for 2 1/2 to 3 hours on low. Just use your judgement.
• In a frying pan add a little olive oil, enough to coat the pan. Take out your eggplant and rinse the salt off, we will re-salt it while its frying.
• Over a medium- high heat fry your eggplant pieces and salt them and pepper them if you like. Once they're finished frying and are soft, place them on a paper towel so you drain some of that olive oil from them. Then place them in the pot with your khoresht.
• Slice your tomatoes in half and place them in your stew, let the tomatoes and eggplant cook an extra 20 mins once you put them in the stew so the flavors can soak inches.
• Once finished, pour your yummy khoresht e bademjan over some steamed basmati rice and serve!

Steps:

• In a large bowl, season lamb with turmeric, 1 teaspoon salt and 1/2 teaspoon pepper. Set aside.
• Peel the eggplants but leave the green skin on the stem end intact. Trim the tips of the stems and make an incomplete lengthwise cut in each eggplant from the bottom, leaving both halves attached at the stem. Place eggplants in a colander set inside a large bowl. Sprinkle with salt and let sit for 30 minutes.
• In the meantime, set a large Dutch oven or similar pot over medium-high heat. When the pot is hot, add 3 tablespoons oil. When the oil shimmers, add onion and cook, stirring regularly, until softened and browned, 16 to 18 minutes.
• Add the meat and cook, turning regularly, until it browns evenly on all sides, 8 to 10 minutes. Add 4 cups water and increase heat to high. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
• In the meantime, rinse the eggplants, dry thoroughly and set aside. Remove stems and halve tomatoes through their cores and set aside. Line a baking sheet with two layers of paper towels and set aside.
• Set a large frying pan over high heat. When the pan is hot, add 1/4 cup oil and carefully lay eggplants in the pan in a single layer. It's crucial to leave space between each eggplant for steam to escape, so brown in batches if necessary. Reduce heat to medium-high and cook, turning regularly, until eggplants are browned on all sides, 10 to 12 minutes. Remove browned eggplants to lined baking sheet and allow to drain.
• Use the same pan to brown tomatoes, cut-side down, in remaining 2 tablespoons oil for about 5 minutes. Flip and cook tomatoes on skin side until lightly browned, 1 to 2 minutes, then remove to lined baking sheet.
• Once the meat has cooked for 1 hour, stir in the tomato paste, saffron and 1/4 cup lime juice. Taste and adjust seasoning with salt and pepper. Carefully arrange the browned eggplants and tomatoes atop the stew and then sprinkle on the young grapes. Allow the stew to come to a boil, then reduce heat to simmer, uncovered, until meat is falling apart and stew is thick and unctuous, about 1 hour. Without jostling the eggplants too much, taste a spoonful or two of the stew. It should be pleasantly tart, so adjust the seasoning with salt and lime juice as needed.
• Serve hot, with Persian rice and mast-o khiar, as well as pickles, fresh herbs, scallions and radishes, if desired.

Steps:

• Wash and peel eggplants. Cut the eggplants in lengthwise slices.
• Dry eggplants with a paper towel and sprinkle them with salt.
• In a pan, heat oil and fry the onions until it starts to brown.
• Add the garlic. Continue to cook, frequently stirring until the onions and garlic become brown and crispy. Set aside.
• Heat oil in another frying pan and lay the slices of eggplant in the pan over medium heat. Fry on both sides.
• Add water, tomatoes, salt, pepper, turmeric, half the fried onions and garlic, and half the Kashk to the eggplant in the pan. Simmer over low heat for about 10 minutes, or until tomato and eggplant become soft.
• Mash the contents in the pan with a fork.
• Add the walnuts and the remainder of the Kashk. Simmer a few minutes.
• Season to taste with salt and Kashk.
• Garnish with Kashk, the remainder of the onions and garlic, and mint.
• Serve with naan lavash, taftoon, pita bread, or pita chips.
• :::::Alternative Eggplant Cooking:::::.
• Line a baking sheet with foil and spray with cooking spray.
• Lay the sliced eggplant on the foil and spray each side with the cooking spray.
• Put under the broiler for 5 - 6 minutes, or until each side is browned and begins to fall apart.