Bademjan (My version)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 241.3
- Total Fat: 15.9 g
- Cholesterol: 52.5 mg
- Sodium: 545.7 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 2.2 g
- Protein: 14.2 g
View full nutritional breakdown of Bademjan (My version) calories by ingredient
Introduction
I found this recipe on recipezaar.com but since I forgot half of the stuff needed for it I made my own version of it with what I had. Bademjan means “eggplant” in Farsi (otherwise known as Persian, the language spoken Iran). This stew works fantastically with Persian rice (Polo) and is a dish which can be modified for vegetarians very easily. Such comfort food–everyone will enjoy this dish. I found this recipe on recipezaar.com but since I forgot half of the stuff needed for it I made my own version of it with what I had. Bademjan means “eggplant” in Farsi (otherwise known as Persian, the language spoken Iran). This stew works fantastically with Persian rice (Polo) and is a dish which can be modified for vegetarians very easily. Such comfort food–everyone will enjoy this dish.Number of Servings: 8
Ingredients
-
1 Eggplant
1.5 lb super trim stew meat(original called for 1/2 lb lamb
1.5 C diced tomato with oregano and basil pureed(original called for 100 ml tomato paste)
3 Tbsp lemon juice(original called for 1 lemon)
1 onion
1 tsp. turmeric
2 Tbsp Turbindado or other natural sweetener(i.e. agave nectar, sucanat etc.)
Directions
Peel the eggplant and cut it lengthwise in half. (Cut it in half again if you are using a large eggplant.) Lightly salt and leave it to drain in a colander for half an hour. Rinse and pat it dry with paper towel, or leave to dry it overnight. (Eggplant will ‘sweat’ when salted, don’t be scared!).
2Fry the eggplant in oil until it is lightly colored. Remove and keep to the side.
3Put 2 tablespoons of oil in a deep pot and fry the onion, adding the meat, pepper turmeric and tomato paste. Sauté until the onion is lightly colored.
4Add water and let it simmer until the meat is tender. Add more water if its required (if the dish doesn’t look liquidly then it will need more water).
5When the meat is tender, add the eggplant, sugar, lemon, and salt to taste. Let the mixture boil for another few minutes. Taste and adjust the seasoning.
Nutrition info calculations based on my version.
Number of Servings: 8
Recipe submitted by SparkPeople user WARMFEATHER.
2Fry the eggplant in oil until it is lightly colored. Remove and keep to the side.
3Put 2 tablespoons of oil in a deep pot and fry the onion, adding the meat, pepper turmeric and tomato paste. Sauté until the onion is lightly colored.
4Add water and let it simmer until the meat is tender. Add more water if its required (if the dish doesn’t look liquidly then it will need more water).
5When the meat is tender, add the eggplant, sugar, lemon, and salt to taste. Let the mixture boil for another few minutes. Taste and adjust the seasoning.
Nutrition info calculations based on my version.
Number of Servings: 8
Recipe submitted by SparkPeople user WARMFEATHER.