Known for its delicacy and subtleness, Persian food is as aromatic as Indian food but less spicy. So, if you enjoy food that balances contrasting qualities, Chef, you will be swept away by this perfect Persian plate: browned aubergine is brought to life by a special spice mix, then doused in a tomato & bean medley. Dolloped with refreshing tzatziki and sided with crispy poppadoms.
Persian-style Eggplant Stew
Persian-style Eggplant Stew
with poppadoms & tzatziki
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Aubergine
- Butter Beans
- Cooked Chopped Tomato
- Fresh Coriander
- Onion
- Onions
- Poppadoms
- Pumpkin Seeds
- Spice Rub
- Tzatziki
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tea Towel
IT ALL STARTS WITH AUBS
Place a pot over medium heat with a generous drizzle of oil. When hot, fry the diced onions and the aubergine pieces until browning, 5-6 minutes. Add the spice rub and fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato and 150ml of water. Simmer until reduced and thickened, 10-12 minutes. In the final 10 minutes, add the drained beans and seasoning.
PRETTY PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
PUFFED-UP POPPADOMS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
JUST LOOK AT THAT!
Plate up the saucy aubergine. Dollop over the tzatziki, and garnish with the chopped coriander and the toasted seeds. Serve the crispy poppadoms on the side for scooping.
Onion - 1
Aubergine - 250g
Spice Rub - 20ml
Cooked Chopped Tomato - 150g
Butter Beans - 120g
Pumpkin Seeds - 5g
Poppadoms - 2
Tzatziki - 50ml
Fresh Coriander - 3g
IT ALL STARTS WITH AUBS
Place a pot over medium heat with a generous drizzle of oil. When hot, fry the diced onions and the aubergine pieces until browning, 5-6 minutes. Add the spice rub and fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato and 300ml of water. Simmer until reduced and thickened, 10-12 minutes. In the final 10 minutes, add the drained beans and seasoning.
PRETTY PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
PUFFED-UP POPPADOMS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
JUST LOOK AT THAT!
Plate up the saucy aubergine. Dollop over the tzatziki, and garnish with the chopped coriander and the toasted seeds. Serve the crispy poppadoms on the side for scooping.
Onion - 1
Aubergine - 500g
Spice Rub - 40ml
Cooked Chopped Tomato - 300g
Butter Beans - 240g
Pumpkin Seeds - 10g
Poppadoms - 4
Tzatziki - 100ml
Fresh Coriander - 5g
IT ALL STARTS WITH AUBS
Place a pot over medium heat with a generous drizzle of oil. When hot, fry the diced onions and the aubergine pieces until browning, 6-8 minutes. Add the spice rub and fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato and 450ml of water. Simmer until reduced and thickened, 15-20 minutes. In the final 10 minutes, add the drained beans and seasoning.
PRETTY PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
PUFFED-UP POPPADOMS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
JUST LOOK AT THAT!
Plate up the saucy aubergine. Dollop over the tzatziki, and garnish with the chopped coriander and the toasted seeds. Serve the crispy poppadoms on the side for scooping.
Onions - 2
Aubergine - 750g
Spice Rub - 60ml
Cooked Chopped Tomato - 450g
Butter Beans - 360g
Pumpkin Seeds - 15g
Poppadoms - 6
Tzatziki - 150ml
Fresh Coriander - 8g
IT ALL STARTS WITH AUBS
Place a pot over medium heat with a generous drizzle of oil. When hot, fry the diced onions and the aubergine pieces until browning, 6-8 minutes. Add the spice rub and fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato and 600ml of water. Simmer until reduced and thickened, 15-20 minutes. In the final 10 minutes, add the drained beans and seasoning.
PRETTY PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
PUFFED-UP POPPADOMS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
JUST LOOK AT THAT!
Plate up the saucy aubergine. Dollop over the tzatziki, and garnish with the chopped coriander and the toasted seeds. Serve the crispy poppadoms on the side for scooping.
Onions - 2
Aubergine - 1kg
Spice Rub - 80ml
Cooked Chopped Tomato - 600g
Butter Beans - 480g
Pumpkin Seeds - 20g
Poppadoms - 8
Tzatziki - 200ml
Fresh Coriander - 10g
Woolies Products in this dish
