Khoresht Bademjan (eggplant tomato stew, vegetarian)

Name: Khoresht Bademjan (eggplant tomato stew, vegetarian)
Prep time: 12 min
Cook time: 23 min
Total time: 35 min
Yield: 2
Cuisine: Persian
Ingredients: 350 g Eggplant; 150 g Tomato; 60 g Tomato sauce; 90 g Onion; 9 g Garlic; 12 g Lemon juice; 20 g Olive oil; 280 g Basmati rice

Silky fried eggplant simmered in a tangy tomato sauce with a hint of lemon — a meat-free Persian stew spooned over rice.

DinnerPersianVeganMediumNutri-Score A

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Prep: 12 min
Cook: 23 min
Serves: 2 people

Nutrition per serving

352kcal per serving

Protein9 g

Carbs57 g

Fat11 g

Fiber8 g · 29% of 28 g daily

Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.

Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.

Ingredients (8)

Eggplant350 g
Tomato150 g
Tomato sauce60 g
Onion90 g
Garlic3 cloves · 9 g
Lemon juice12 g
Olive oil20 g
Basmati rice280 g

Method

1
Fry the eggplant slices in the oil until golden and soft, then set aside.
2
Soften the onion and garlic with turmeric, then add the grated tomato and tomato sauce.
3
Season and simmer 5 minutes, then lay the eggplant into the sauce.
4
Add the lemon juice and simmer gently 10 minutes until thick.
5
Serve the stew over the warm rice.

Gluten-freeQuick