Persian Eggplant Stew (Khoresh Bademjan)

Ingredients

• 500g lamb, cubed
• 3 aubergines, sliced lengthways
• 2 onions, sliced
• 3 tomatoes, sliced
• 1 tbsp tomato paste
• 1 tsp turmeric
• 2 dried limes, pierced
• 4 tbsp oil
• Salt and pepper

Instructions

1. Fry the aubergine slices until golden; drain.
2. Brown the lamb with the onions and turmeric.
3. Add the tomato paste, then 2 cups water and the dried limes.
4. Simmer 45 minutes.
5. Layer the aubergine and tomato slices on top and cook covered another 25 minutes.
6. Season and serve.

Serving suggestions

• Serve with rice.

Storage & reheating

Keeps 3 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions