| Prep: 30 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 26g | 7g | 32g |
| sugars | fibre | protein | salt |
| 13g | 9g | 23g | 0.8g |
Why I Love Iranian Eggplant Stew
There is something wonderfully wholesome about making a dish that’s been passed down for generations. The Iranian recipe for Eggplant Stew holds this sense of history and culture with its vibrant combination of flavors and textures. It’s this authenticity that draws me in and makes me fall in love with the recipe every time I cook and serve it.
A Fusion of Tradition and Health
Just like my avocado toasts and wine country-inspired recipes, this Eggplant Stew brings together health-conscious ingredients and comforting, homely cooking. Eggplants, a staple in Californian cuisine, find their way into this traditional Middle Eastern dish, bringing along their myriad health benefits. From providing heart-healthy nutrients to antioxidant properties, the humble eggplant makes this recipe a delightful balance of taste and nutrition.
A Touch of Inspiration
This eggplant stew takes inspiration from a few places, but most notably from the recipes of chef Annabel Langbein who is known for her simplicity and reliance on fresh ingredients. Her focus on creating dishes that are flavorsome and unpretentious resonates in this recipe.
A Complementary Dish
The Iranian Eggplant Stew is a wonderful stand-alone dish, teeming with flavor in every bite. However, it can also be beautifully coupled with or incorporated into other classic Middle Eastern dishes, like Tabbouleh or Hummus. The rich, savory flavors perfectly complement the freshness of these sides, creating a wholesome and balanced meal.
Moreover, a sprinkle of fresh parsley on top of the stew adds an extra layer of freshness, stimulating both the senses of taste and sight, resulting in a gourmet experience that is delectable and memorable. This Iranian Eggplant Stew truly personifies my passion for creating fusion cuisine that celebrates tradition and health in the most delicious way possible.
What You’ll Need
- 3 large eggplants
- 1.5 lbs of beef stew meat
- 2 large onions, finely chopped
- 6 cloves of garlic, minced
- 1 can of tomato paste (6 oz)
- 2 cans of peeled tomatoes (14 oz each)
- 1/2 cup of lemon juice
- 1 tsp of turmeric
- 1/2 tsp of black pepper
- 2 tsp of salt
- 1/2 cup of chopped fresh parsley
- 1/4 cup of vegetable oil
- 2 cups of water
- 1 tsp of saffron threads (optional)
Method
Step One
Start with preparing the ingredients. Peel and slice the eggplants into 1-2 inch slices. Season the beef stew meat with salt, turmeric and black pepper. Finely chop the onions and mince the garlic. Chop the fresh parsley as well.
Step Two
Heat a large pot or dutch oven over medium heat. Add the vegetable oil, and once the oil is hot, add the beef stew meat. Brown the meat on all sides, then remove it from the pot.
Step Three
In the same pot, add the finely chopped onions and minced garlic. Saute until they turn translucent.
Step Four
Return the browned beef stew meat into the pot, add the tomato paste along with the two cans of peeled tomatoes. Add the lemon juice and seasonings – the rest of the salt, turmeric, saffron threads and black pepper.
Step Five
Add water to the pot, cover it, and bring the stew to a boil. Once boiling, reduce the heat and let simmer for about an hour, until the beef becomes tender.
Step Six
Next, add the eggplant slices into the pot, making sure the slices are submerged in the stew. Add more water if necessary.
Step Seven
Cover the pot and let the stew simmer for another 30 minutes, or until the eggplant is tender.
Step Eight
Lastly, stir in the chopped fresh parsley and cook for another couple of minutes. Your Eggplant Stew is now ready to be served. Enjoy it with fresh bread or over rice.
