Persian: Khoresh Bademjan (Eggplant Stew)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 4)

Ingredients:

• 1 teaspoon saffron threads, crumbled and soaked in ½ cup hot water
• 4 Chinese eggplants (or sub your favorite variety)
• Spray olive oil
• 3 tablespoon olive oil
• 1 large onion, chopped
• 6 cloves garlic, minced
• ½ cup tomato paste
• 2 cups vegetable broth (or 2 teaspoons vegebase dissolved in water)
• 1 (28 oz) can whole tomatoes, halved
• 1 tablespoon agave nectar (approx)
• Salt and black pepper (to taste)
• 1 (15 oz) cans garbanzo beans (aka chickpeas), drained
• Fresh parsley, chopped (for garnish)

Procedure:

1. Soak saffron in hot water for at least 10 minutes
2. Slice the eggplants into quarters lengthwise and salt the insides; allow to stand for 20 minutes then rinse and pat them dry
3. Spray the eggplants with olive oil and roast in the oven or the air fryer at 400°F for 30-40 minutes until soft
4. In a large skillet, saute onions in olive oil until translucent (about 5 minutes)
5. Add garlic and saute briefly (about 1 minute)
6. Add the tomato paste and fry briefly (about another minute)
7. Add the vegetable broth, the saffron and its soaking liquid, salt, and pepper
8. Drain juice from the canned tomatoes into skillet, stir well, cover, and simmer for 30 minutes
9. Taste the sauce and adjust the seasoning, add agave nectar (if needed)
10. Half the tomatoes and add to one side of the pan; slice the quartered eggplants into halves or thirds and add to the other side; then add the chickpeas; cover and simmer for at least another 15 minutes (or more)
11. Garnish with chopped parsley
12. Serve with rice