Iranian eggplant tomato stew

0.0 from 0 votes
Recipe by Damaris Beems Course: MainCuisine: Iran
Servings

4

Preparation

10

minutes
Cooking time

3

hours 
Total time

3

hours 

10

minutes

Chef Abbas has a great cozy Iranian restaurant in Gorinchem. Where he conjures up great dishes on the table. And this stew was one of them. He generously shared his recipe with me and here I share it with you. My version of it then. It’s slow cooking to the max, but well worth all those hours of waiting.

Ingredients

  • 6 eggplants

  • 2 large Onions

  • 1 can peeled tomatoes

  • 15 cloves garlic

  • 6 table spoon tomato puree

  • 2 table spoon cinnamon, turmeric and cumin powder

  • 300 ml olive oil

  • 1 bouquet fresh mint

Cooking time

  • Cut the onions not too finely and not too coarsely. Bake them in a cast iron pan that will soon also be able to go in the oven. Cut the eggplant into pieces. Not too coarse. Fry them along with the onion and let them cook slowly soft. With the lid on the pan, for 30 minutes. Now add the peeled tomatoes and stir. Let it cook everything together for another half hour. Then put the pan in the oven with the lid on at 200 degrees. After an hour, take out the pan, stir everything well and add the spices. Only do this when your eggplants have been completely cooked. Otherwise, you’ll have to wait here even more.
  • Put the pan back in the oven and let it stew for another hour. Then mix in the tomato paste and let it thicken for another 10 minutes. Bring it to taste with salt and pepper.
  • Meanwhile, finely chop the mint leaves. Use it generously as a garnish.

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