Khoresh Bademjan (Khoresht e Bademjoon) is a delicious Persian eggplant stew. The eggplants are cooked to butter-soft tenderness in a tangy tomato sauce that's delicately spiced with saffron and allspice. Chickpeas stand in for meat while adding healthy protein and deliciousness to this vegan recipe. One of my favorite summer vegetables, eggplants, play a starring...
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Khoresh Bademjan (Khoresht e Bademjoon) is a delicious Persian eggplant stew. The eggplants are cooked to butter-soft tenderness in a tangy tomato sauce that's delicately spiced with saffron and allspice. Chickpeas stand in for meat while adding healthy protein and deliciousness to this vegan recipe.
One of my favorite summer vegetables, eggplants, play a starring role in this delicious Persian eggplant stew, Khoresh Bademjan.

This is an amazing dish for an eggplant/brinjal/aubergine lover to try, but it also has the mojo to convert those who are either on the fence about this delicious veggies, or downright hate it.

Eggplants pair deliciously with tomatoes in Indian recipes like Baingan Bharta and Baingan Masala and in this African Peanut Stew. The combination is just as alluring, but differently so, in this Persian recipe. The eggplants are pan-fried before they are simmered in the stew and double-cooking them this way makes them meltingly soft and voluptuous and absolutely irresistible.

Typically mea...