Eggplant Stew (Simple, Persian Style)

Ingredients:

• 2 medium-sized eggplants, peeled and cut into cubes
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves of garlic, minced
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 2 cups vegetable or chicken broth
• 1/4 cup tomato paste
• 1/4 cup chopped fresh parsley or cilantro
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh chives
• Plain yogurt or sour cream for serving

Instructions:

1. In a large pan, heat the oil over medium-high heat.

2. Add the onion and cook until softened, about 3-5 minutes.

3. Add the garlic and cook for an additional 1-2 minutes.

4. Add the eggplant, turmeric, cumin, salt and pepper, and stir to coat the eggplant with the spices.

5. Pour in the broth and tomato paste, stir to combine.

6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes or until the eggplant is tender.

7. Stir in the chopped herbs and let it cook for an additional 2-3 minutes.

8. Serve the stew in bowls and top with a dollop of yogurt or sour cream.

9. Enjoy with steamed rice or Persian bread.

Note:
You can also add some sautéed ground beef or ground lamb to the stew for extra flavor.

• You can add some sautéed tomato paste for extra flavor and color.
• You can also add some dried lime powder for extra flavor.   

 WATCH
FINGER LIKING GOOD 😋