https://www.copymethat.com/r/AoeucxQY2/vegan-persian-eggplant-and-tomato-stew-k/
23586973
GxxekIp
AoeucxQY2
2024-04-20 15:53:10
Vegan Persian Eggplant and Tomato Stew (Khoresh Bademjan)
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Ingredients
- subheading: For the Eggplant and Tomato Stew:
- 1 ½ pounds eggplant (stemmed, peeled, and cut into 1-inch pieces)
- ¼ cup plus 2 tablespoons extra virgin olive oil
- 1 large yellow onion (trimmed, peeled, and finely sliced)
- 3 large cloves garlic (peeled, smashed, and finely chopped)
- 1 teaspoon cumin
- ½ teaspoon turmeric
- ½ teaspoon cinnamon
- ½ teaspoon salt (sea or kosher, plus extra for salting the eggplant)
- 1 can/28 ounces tomatoes (whole and peeled; drained)
- ½ cup water
- ¼ cup pomegranate molasses (storebought or homemade)
- Optional: 1 pinch saffron
- subheading: For the Yogurt Herb Sauce:
- 1 container/6 to 7 ounces yogurt (plain)
- ¼ cup dill (fresh, chopped)
- 2 to 3 cloves garlic (smashed, peeled, and finely chopped)
- Optional: 1 pinch salt
Steps
Directions at thespruceeats.com
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