Vegan Persian Style Gheymé Bademjan (Eggplant Stew)

This vegan version of classic Persian eggplant stew is full of flavor and packed with nutrients! It’s easy to make in just 30 minutes using simple ingredients like eggplant cubes, onion, garlic spices like turmeric & cumin plus tomato paste & vegetable broth or water! Serve it hot with rice or flatbreads as desired for a delicious meal!

Cooking Equipment:

Large skillet/frying pan with lid

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Persian

Keywords:

Vegan, Persian, Eggplant Stew, Gheymé Bademjan

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 medium eggplant, diced into 1

inch cubes

2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

1 teaspoon ground turmeric

½ teaspoon ground cumin

½ teaspoon ground coriander seed powder

¼ teaspoon ground cinnamon powder

¼ teaspoon ground black pepper

2 tablespoons tomato paste

½ cup vegetable broth or water

2 tablespoons fresh parsley leaves, chopped

Salt to taste

Cooking Instructions:

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened and fragrant. Add the eggplant cubes and cook for about 5 minutes until lightly browned.

Add the turmeric, cumin, coriander seed powder, cinnamon powder and black pepper to the skillet and stir to combine. Cook for another minute or two until fragrant.

Add the tomato paste and vegetable broth or water to the skillet and stir to combine. Bring to a simmer then reduce heat to low and cover with a lid. Simmer for 15-20 minutes until eggplant is tender.

Remove from heat and stir in fresh parsley leaves before serving hot with rice or flatbreads as desired. Season with salt to taste if desired.

Nutrition:

Calories – 200; Fat – 8g; Carbohydrates – 28g; Protein – 6g; Fiber – 5g; Sodium – 150mg

Rating:

Did You Know?

Kashk, a fermented dairy product similar to whey, is used in many Persian dishes as a sauce or topping.