Ghojeh Bademjan (Tomato Eggplant Stew with Lamb)
Iranian-style eggplant, tomato and lamb stew (You can make this with beef too). "Ghojeh" or "Goje" means "tomato" and "bademjan" means "eggplant" in Farsi. I think people everywhere would love this dish, so give it a try! This dish uses the Iranian fried onions (Piaz Dagh) from my previous recipe:(http://cookmap.com/en/recipes/how-to-make-piaz-dagh-iranian-fried-onions)
Background: Iran's home-style cooking :) This dish will often show up on the table in Iran.
- Fried onions/Piaz Dagh (Amount from one onion - see Piaz Dagh recipe)
- - MEAT -
- Mutton or Beef (Enough for 4 people)
- Turmeric (about 1 teaspoon)
- Salt (to taste)
- Tomatoes, chopped (can sub tomato puree) (2 medium, or 1 Tbsp Puree)
- Water (100 ml)
- - TOMATO & EGGPLANT -
- Eggplants (7-8 small-medium or about 2 per person)
- Tomatoes, chopped (3-5)
- Turmeric (1/2 to 1 tsp)
- Salt (to taste)
- Water (50 ml)
* If using tougher/thicker meat, I recommend a pressure cooker. A regular pot will be fine for thinly sliced or tender meat.
In your pot, add thinly slice onion and make a batch of piaz dagh (Iranian fried onions). Remove half for later. See recipe here: http://cookmap.com/en/recipes/how-to-make-piaz-dagh-iranian-fried-onions)
Cut meat into bite-sized pieces and add it to the pot with remaining half of the fried onions. Cook until color has changed.
Add the 2 chopped tomatoes (or 1 Tbsp puree), 100 ml water, about 1 tsp turmeric and a little salt.
Cover with lid and turn heat to high. Once it starts to boil, turn to low and cook for 30-40 minutes. After the time is up, turn off and let sit as is for 10 minutes.
While the meat is cooking, prepare the eggplants. Peel 7-8 medium eggplants. Cut into half lengthtwise.
Put in a colander and set on a plate. Lightly sprinkle with salt. Let sit for a while until you a brown liquid has drained out of the eggplants.
Add a good amount of oil to a frying pan, and pan fry the eggplants until evenly golden on both sides. Using plenty of oil helps prevent the eggplant from burning so don't be too stingy ;)
Add the browned eggplants to a pot separate from the meat. Add the rest of the fried onions/piaz dagh set aside from step 1 and 1/2 to 1 tsp turmeric to the eggplants.
Add 3-5 chopped tomatoes, 50 ml water and a sprinkle of salt to the eggplants (using powder soup stock is good instead of salt too). Bring to a simmer on medium then turn to low heat and cook 20 minutes.
Remove lid from meat and bring back to a simmer. Cook until most of the liquid has evaporated.
Add the meat to the pot with the eggplants Adjust taste with salt if needed.
When serving, first add eggplant and tomatoes to you dish and then place the meat on top in the center. Serve and enjoy!
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.