Persian Eggplant Stew

local_grocery_store Ingredients

• 2 Eggplant, large, cubed
• 1 Onion, large, chopped
• 4 Garlic, cloves, minced
• 4 Tomatoes, medium, chopped
• 2 Tomato paste, tablespoons
• 2 Vegetable broth, cups
• 1 Ground cumin, teaspoon
• 1/2 Ground turmeric, teaspoon
• 1/2 Ground cinnamon, teaspoon
• 1/2 Ground paprika, teaspoon
• 1 Salt, teaspoon
• 1/2 Black pepper, teaspoon
• 2 Olive oil, tablespoons
• 2 Fresh parsley, tablespoons, chopped
• 1 Lemon juice, tablespoon

restaurant_menu Method

1. 1.Heat olive oil in a large pot over medium heat.
2. 2.Add the chopped onion and minced garlic to the pot and sauté until softened.
3. 3.Add the cubed eggplant to the pot and cook until lightly browned.
4. 4.Stir in the ground cumin, turmeric, cinnamon, paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
5. 5.Add the chopped tomatoes, tomato paste, and vegetable broth to the pot. Stir well to combine.
6. 6.Reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the eggplant is tender.
7. 7.Stir in the fresh parsley and lemon juice.
8. 8.Taste and adjust the seasoning if needed.
9. 9.Serve the Persian Eggplant Stew hot with rice or bread.
10. 10.Enjoy!

lightbulb_outline Tips

• chevron_rightFor a richer flavor, you can roast the eggplant cubes in the oven before adding them to the stew.
• chevron_rightFeel free to add other vegetables like bell peppers or zucchini for extra color and texture.
• chevron_rightServe the stew with a dollop of Greek yogurt on top for a creamy contrast.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days and taste even better the next day!