|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 8g||27%|
|Total Sugars 30g|
|Vitamin C 34mg||168%|
|*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.|
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).
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
Gather the ingredients.
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.
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.
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.
To make optional, non-vegan yogurt sauce: In a small bowl, mix together yogurt, dill, garlic, and salt. Refrigerate, covered, until ready to serve.