Recipe by Persian Cook
Bademjan means “eggplant” in Farsi (otherwise known as Persian, the language spoken Iran). This stew works fantastically with Persian rice (Polo) and is a dish which can be modified for vegetarians very easily. Such comfort food–everyone will enjoy this dish.
Top Review by l'ecole
I thought it was delicious (hubby who sometimes has problems with sweet and sour stuff not so much although he did think that the lamb was wonderfully tender). I cut the sugar (I used half sugar/half stevia) in half, and that was plenty sweet for me! I also cut the eggplant in bite-sized pieces after I fried it and it cooled; should that have been part of the recipe, or was the eggplant *supposed* to stay in big pieces? At any rate, thanks for posting this dish; I love trying new, not-too-difficult ethnic recipes, and anything with lamb in it is likely to ring my chimes!
Directions See How It's Made
- Peel the eggplant and cut it lengthwise in half. (Cut it in half again if you are using a large eggplant.) Lightly salt and leave it to drain in a colander for half an hour. Rinse and pat it dry with paper towel, or leave to dry it overnight. (Eggplant will ‘sweat’ when salted, don’t be scared!).
- Fry the eggplant in oil until it is lightly colored. Remove and keep to the side.
- Put 2 tablespoons of oil in a deep pot and fry the onion, adding the meat, pepper turmeric and tomato paste. Sauté until the onion is lightly colored.
- Add water and let it simmer until the meat is tender. Add more water if its required (if the dish doesn’t look liquidly then it will need more water).
- When the meat is tender, add the eggplant, sugar, lemon, and salt to taste. Let the mixture boil for another few minutes. Taste and adjust the seasoning.