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.

Bademjan (tangy Eggplant And Tomato Stew)

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

  1. In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until softened.
  2. Add the eggplant, tomatoes, turmeric, cumin, cinnamon, salt, and pepper. Stir well to combine.
  3. Cover the pot and let the stew simmer for 45-50 minutes, stirring occasionally, until the eggplant is tender.
  4. Stir in the lemon juice and fresh parsley. Adjust seasoning if needed.
  5. 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