Deceptively simple, entirely delicious, Aubergine (Eggplant) Khoresht is one of my all time favorite meals. I am in year three of this blog without having posted about it mainly because it gets eaten before pictures can be taken. You have to like tomatoes. You have to be open to the idea of eggplant (and not have an issue with nightshades since they can be known to have an impact on inflammatory conditions).
My parents made this with meat when I was a kid but it was very easy to adapt with the addition of garbanzo beans/chickpeas for protein. Growing up we always called eggplant by the name aubergine but I’ve lapsed into calling it by its American name in my later years. Onward!
Medium to Large stockpot
2 cups of Water
1 cup of Vegetable Broth (homemade or a store-bought safe variety – our old standby recently added sesame oil so we switched brands)
1 large or 2 small fresh Globe Eggplant(s) – about 400-500 grams
1 tsp Extra Virgin Olive Oil
1 large onion, diced
2 tsp minced garlic
1 tbsp minced Parsley (or the equivalent of dried)
2 tsp Turmeric
1 can (130g or 1 4/5 cup) ready to use Garbanzo beans (so, already cooked)
1 33g can of Tomato Paste
1 420g can of Muir Glen Organic Fire Roasted Diced Tomatoes (or other fire roasted variety)
Salt and Pepper to taste
Prepare the eggplant as instructed in this recipe (peeling, slicing in rounds, salting and laying on paper towels, roasting in the oven, etc.). While waiting for the salt to take some of the bitterness out of the eggplant, heat your stock pot/saucepan on medium. Once heated, add the olive oil. It should shimmer a little bit, then add your diced onion and stir. Stir and monitor until the onions have softened, about 2 or 3 minutes. Then add your garlic and other spices and continue stirring. I lowered the oil in this recipe to make the calorie count favorable but that means it takes a little more attention.
Add the roasted eggplant once ready and stir to coat with the onions and spices. Finally, add the tomato paste and roasted tomatoes as well as salt and pepper, water, and broth. Stir and increase the heat until the mixture is bubbling and reduce to a simmer. You’ll want to let it simmer with a lit off kilter until the mixture reduces to more of a chunky stew texture instead of something soupy. I would say this takes about an hour on medium heat, stirring occasionally. You can taste for salt and pepper throughout this time as well but don’t over do it early on since you are reducing the mixture a little bit. The eggplant will break up as it cooks so that is why there’s no need to cut it into anything smaller than rounds during the roasting stage. Enjoy!
Serve warm over brown or white rice. I love it with coconut yogurt on the side as well as tomato onion salad.
Also shared on the EpiFamily.Com Recipe Roundup.