Khoresh Bademjan - Aubergine Stew with Chickpeas
Aubergines braised soft in tomato, dried limes for the sourness. No meat, chickpeas instead.
Why this dish is good for you
The chickpeas provide protein and fibre, the tomato lycopene. The oil is needed for the fat-soluble plant compounds to be absorbed at all.
Ingredients
- Eggplant640 g
- Tomatoes320 g
- Onion220 g
- Chickpeas(weighed dry, soaked overnight)100 g
- Tomato paste60 g
- Dried limes (limu omani)(pierced, remove before serving)12 g
- Turmeric4 g
- Canola oil32 g
- Salt6 g
- Basmati rice(weighed raw)280 g
Method
- 1
Soak the chickpeas overnight in plenty of cold water and drain.
- 2
Cut the aubergines lengthwise into thick slices, salt them and let them draw water for 20 minutes. Pat dry.
- 3
Fry the slices in half the oil until golden on both sides, then remove.
- 4
Fry the onions in the remaining oil, add turmeric and tomato paste and toast briefly.
- 5
Dice the tomatoes, add with water, drop in the soaked chickpeas and the pierced limes and simmer for 60 minutes until the chickpeas are soft.
- 6
Carefully lay the aubergine slices on top and braise for another 20 minutes over low heat without stirring.
- 7
Remove the limes, salt and serve with basmati rice.
🧂 Salzen zieht Bitterstoffe und Fett
Salted aubergines release water and soak up considerably less oil when fried. Twenty minutes of waiting saves several tablespoons of fat.
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