Vegan Persian Eggplant and Tomato Stew (Khoresh Bademjan)

By
Miri Rotkovitz
Miri Rotkovitz
Miri Rotkovitz
Registered dietician, teacher, and award-winning cookbook author who has been exploring Jewish cuisine for almost 20 years.
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Updated on 09/5/21
Khoresh Bademjan Persian Eggplant and Tomato Stew

The Spruce / Miri Rotkovitz
Prep: 15 mins
Cook: 39 mins
Total: 54 mins
Servings: 4 servings
Nutrition Facts (per serving)
269 Calories
9g Fat
46g Carbs
7g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 269
% Daily Value*
Total Fat 9g 11%
Saturated Fat 2g 8%
Cholesterol 3mg 1%
Sodium 234mg 10%
Total Carbohydrate 46g 17%
Dietary Fiber 8g 27%
Total Sugars 30g
Protein 7g
Vitamin C 34mg 168%
Calcium 154mg 12%
Iron 2mg 10%
Potassium 1024mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Khoresh, (sometimes spelled khoresht) or stew, is a mainstay of Persian cuisine. While khoresh bademjan, or eggplant stew, often includes meat, it's a recipe well suited to vegetarian adaptations. This vegan version makes a delicious main dish served over plain steamed rice or crusty tahdig. For a less traditional take, serve it over quinoa or couscous. If you're not concerned about keeping things vegan, a dollop of yogurt herb sauce is a tasty topper to this meal.

Pomegranate molasses—a thick syrup made from reduced pomegranate juice and sugar— gives the stew a distinctive tang and depth of flavor. You can find it in Middle Eastern markets and at some specialty groceries or make your own. 

Stews like this one are ideal for cool weather al fresco dining during Sukkot. And since the palace intrigues of the Purim story took place in ancient Persia, this dish is the perfect addition to a Persian cuisine-inspired Purim seudah (feast). 

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Ingredients

For the Khoresh Bademjan:

  • 1 1/2 pounds eggplant, stemmed, peeled, and cut into 1-inch pieces

  • 1/4 cup plus 2 tablespoons extra virgin olive oil

  • 1 large yellow onion, trimmed, peeled, and finely sliced

  • 3 cloves garlic, peeled, smashed, and finely chopped

  • 1 teaspoon cumin

  • 1/2 teaspoon turmeric

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon kosher salt, plus extra for salting the eggplant

  • 1 (28-ounce can) whole and peeled tomatoes, drained

  • 1/2 cup water

  • 1/4 cup pomegranate molasses

  • Pinch saffron, optional

For the Yogurt Herb Sauce (optional):

  • 1 (6 to 7-ounce) container plain yogurt

  • 1/4 cup fresh dill, chopped

  • 2 to 3 cloves garlic, smashed, peeled, and finely chopped

  • Pinch kosher salt

Steps to Make It

  1. Gather the ingredients.

  2. Place eggplant in a large colander set over a bowl. Sprinkle with a generous pinch or two of kosher salt and set aside. 

  3. In a Dutch oven or large pan set over medium-high heat, warm oil. Add onion and sauté until soft and translucent, and beginning to brown in spots, about 7 to 9 minutes. Add garlic, cumin, turmeric, cinnamon, and salt, and sauté until onions are coated and spices are aromatic, about 1 minute more.

  4. Add eggplant to pan (if it has released a lot of liquid, pat dry with paper towels or a clean tea towel first). Drizzle with 2 tablespoons of olive oil. Sauté, turning to coat eggplant in onion and spice mixture, until eggplant is tender and shrinks in volume, about 8 to 10 minutes. 

  5. Stir in tomatoes, using spoon to break them apart into large chunks. Add water, pomegranate molasses, and saffron, if using. Stir well. Bring to a simmer, reduce heat to low, and cook covered for 10 to 15 minutes, stirring occasionally. Serve hot over rice, quinoa, or couscous. 

  6. To make optional, non-vegan yogurt sauce: In a small bowl, mix together yogurt, dill, garlic, and salt. Refrigerate, covered, until ready to serve.

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