Bademjan (tangy Eggplant And Tomato Stew)
Bademjan is a classic Bukharan Jewish dish that features tangy eggplant and tomato stew, infused with aromatic spices. This hearty stew is perfect for a comforting family meal or a special occasion.
Ingredients
- 2 large eggplants, cubed
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 large tomatoes, diced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until softened.
- Add the eggplant, tomatoes, turmeric, cumin, cinnamon, salt, and pepper. Stir well to combine.
- Cover the pot and let the stew simmer for 45-50 minutes, stirring occasionally, until the eggplant is tender.
- Stir in the lemon juice and fresh parsley. Adjust seasoning if needed.
- Serve the Bademjan hot, accompanied by rice or crusty bread.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 6g
- Fat
- 12g
Supplies
Large pot Wooden spoon Knife Cutting board
Tools
Serving bowls Serving spoon
Serving suggestions
Serve the Bademjan with a dollop of yogurt and a sprinkle of sumac for an extra burst of flavor.
Tips & tricks
For a richer stew, you can add a tablespoon of pomegranate molasses during the cooking process.
Cost
$10