Persian Eggplant Stew Recipe

Persian Eggplant Stew Recipe

  • 1 tablespoon salt, divided
  • 5 Japanese eggplants, peeled, tops left intact
  • 1 cup vegetable oil
  • 1 tablespoon vegetable oil
  • 1 large white onion, chopped
  • 1 1/2 teaspoons chopped garlic
  • 1 pound cubed stew meat
  • 1 cube beef bouillon
  • 1 teaspoon ground cumin
  • 1 teaspoon saffron
  • 1/2 (6 ounce) can tomato paste
  • 2 cups water
  • 1 (15 ounce) can tomato sauce
  1. Sprinkle 2 teaspoons salt over eggplant.
  2. Heat oil in a large saucepan over medium-high heat. Cook eggplants until soft and browned, about 3 minutes per side. Drain on paper towels.
  3. Heat 1 tablespoon oil in a large saucepan over medium heat. Cook and stir onion and garlic until softened, about 5 minutes. Stir in stew meat, beef bouillon, cumin, and saffron; cook meat until browned, about 5 minutes. Stir in tomato paste until well mixed.
  4. Pour water and tomato sauce into the saucepan. Reduce heat to low and cover; cook, stirring occasionally, until sauce is reduced by half, about 2 hours 20 minutes. Stir in eggplants. Cook until heated through, about 10 minutes.
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