Last night when I realised the only things I had in the fridge were a few aubergines, a handful of cherry tomatoes and some mince, the first thing that came to my mind was an aubergine stew, a cheat’s version, though. The proper one is made with cubed lamb.
What I made is a quick version of the scrumptious Persian gheymeh bademjoon, one of the variants of a fragrant stew of lamb/beef/chicken with slow-fried aubergine called khoresh bademjoon (aubergine/eggplant stew).
Meat plays the second fiddle to vegetables and herbs in many Persian dishes. Have you ever heard of a kilo of herbs going into a dish for six people? Well, that’s quite normal for a Persian dish. For the same reason the name of this stew remains “aubergine stew” whether it’s lamb, beef (chunks or mince or meatballs) or chicken that it’s cooked with. Aubergine is the king and reigns in this stew, quite rightfully!
Aubergines are often paired with chicken. One of the tastiest ever Persian stews is the one in the picture below. It’s made with aubergines and chicken and is flavoured with unripe sour grapes (ghooreh), saffron and cinnamon. Sour grapes sound a bit daunting but their lemony flavour brings out the best in aubergines and chicken.
Last year I posted a recipe for one of the other quick variants of khoresh bademjoon with chicken breasts and courgettes. That one (in the picture below) became very popular with my readers. For the recipe look here.
I’m very lucky the UK, at least the south, is so cosmopolitan. London has so many Persian and Middle eastern groceries I’m never lacking for ingredients. Every time I visit London to see friends I make sure I stock my pantry for a good while. There aren’t any Persian groceries in our town but luckily there are Asian shops where I can find a lot of the ingredients I need and a large array of vegetables, herbs and spices I can’t normally find in big supermarkets.
Supermarkets in the UK usually stock one type of aubergine, the big slightly rounded one, whereas in Asian shops I often find several different types including the lovely sweet and longish ones in the picture above.
I like to keep this dish a bit on low-fat side and usually make it with olive oil but if you don’t have my scruples about calories do add a big knob of butter to the sauce and use more oil to fry the aubergine slices. Makes it so much more delicious.
Aubergine stews are almost always served with plain Persian rice and obviously with such accompaniments as sabzi khordan (for a picture and non-recipe look here), torshi (vinegary pickles), yoghurt and perhaps a chopped tomato and cucumber salad (salad shirazi).
To serve four you will need the following ingredients: