The traditional name for this dish is Eggplant Khoresh, which is a stewed type of sauce typically prepared with lamb and yellow split peas. There are many variations of Khoresh depending on the province and what is available there. It is not uncommon for the Khoresh to be vegetarian. In some later posts, I will leave recipes for other types of Khoresh.
I learned to make this dish from my mother, who is not Persian, but grew up in Afghanistan, bordering Iran. In my mothers’ usual fashion, she has morphed this dish into a variation of the original, adding garlic and curry. Persians always eat their Khoresh over steamed basmati rice.
1 large eggplant, peeled, cubed and salted
3 tablespoons olive oil
2 yellow onions, diced
4 cloves garlic, crushed
2 round tomatoes, diced
1 ½ tablespoon salt
1 teaspoon turmeric powder
1 teaspoon curry powder
1 teaspoon cumin
½ teaspoon paprika
½ teaspoon pepper
2 tablespoons cilantro, finely chopped (for garnish)
1 In a colander, sprinkle 1-tablespoon salt on the eggplant to remove bitterness. Let stand for half an hour, then strain and pat dry with paper towel.
2 Heat oil, in a large saucepot under a medium high flame. Add onion and sauté until translucent; 7 to 8 minutes. Then mix in garlic and stir for a few more minutes until garlic become fragarant. Make sure the mixture does not burn.
3 Add eggplant with ½ teaspoon salt and stir until eggplant softens. This should take about 10 minutes.
4 Stir in the tomatoes and season with turmeric, curry powder, cumin, paprika, and pepper. Combine seasonings well with the mixture. Lower heat, and cover simmered for 45 minutes.
5 Serve over basmati rice garnished with cilantro.