Eggplants and tomatoes, members of the nightshade family along with tomatillos and peppers, enjoy a boon in late August! Savor them together in this vegetarian edition of Khoresh Bademjan, a soft stew with a sweet tang that will get you excited for the warming flavours of fall to come.

Khoresh Bademjan (Eggplant Stew)

Recipe (adapted from Persian Mama)

• 4 Chinese eggplants
• 1/3 cup vegetable oil
• 1 cup yellow split peas
• 2 large yellow or white onions, thinly sliced
• 2 large fresh tomatoes, diced
• 3 tablespoon butter or neutral oil
• 1/2 teaspoon turmeric
• 2 tablespoons tomato paste
• Salt
• Freshly ground black pepper
• Pinch of cayenne pepper
• 2-3 tablespoons pomegranate molasses
• 1/2 cup freshly squeezed lemon juice
• 1/2 cup hot water

Instructions

1. Preheat oven to 450F.
2. Peel eggplants and cut in half lengthwise. Toss eggplants in a large bowl with vegetable oil. Arrange eggplants on a non-stick baking sheet, and bake for 25 minutes. Without removing the baking sheet, broil eggplants for an additional 2 minutes, or until the tops are golden brown. Remove from oven and set aside to cool.
3. While the eggplants are in the oven, wash and drain split peas. Add to saucepan and cover with water by 1 inch. Add 1/2 teaspoon salt. Bring peas to a boil, then reduce heat to medium low and cook until peas are tender. Drain and set aside.
4. In a nonstick skillet sautée the onion over medium low heat in butter or oil until golden brown.
5. When onions turn golden add turmeric and continue to sautée. Add tomato paste, cayenne, cooked split peas and salt and pepper to taste. Continue sautéeing over low heat, stirring often, for 3-4 minutes.
6. Add pomegranate molasses, diced tomatoes, and lemon juice to the skillet and bring to a boil.
7. Add baked eggplants and return dish to a boil. Cover and cook on medium low for 23-30 minutes, until the eggplants are tender and flavorful. Thin sauce as desired by adding hot water in 1/4 cup increments.
8. Serve over cooked rice or Tahdig.
 

Pick up produce at any of our three weekly markets: Tuesdays 4-6:30PM at the UBC Farm, Wednesdays 11:30AM-1:30PM at the UBC Bookstore, and Saturdays 10AM-2PM at UBC Farm. Learn more about our produce and browse other recipes in our Market Recipe Blog. Recieve regular market recipes from our newsletter here.