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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Persian-style Eggplant Stew?
The preparation time for Persian-style Eggplant Stew with poppadoms & tzatziki is between 20 and 35 minutes.
What is the total time required to make Persian-style Eggplant Stew with poppadoms & tzatziki?
The total time required to make Persian-style Eggplant Stew with poppadoms & tzatziki is between 35 and 50 minutes.
How many servings does Persian-style Eggplant Stew provide?
4 servings
What are the main ingredients in Persian-style Eggplant Stew?
Aubergine, Butter Beans, Cooked Chopped Tomato, Fresh Coriander, Onion, Onions, Poppadoms, Pumpkin Seeds, Spice Rub, Tzatziki
What is the nutritional information of Persian-style Eggplant Stew?
Calories: 389, Carbs: 69 grams, Fat: grams, Protein: 21.3 grams, Sugar: 22.2 grams, Salt: 1606 grams
How do I prepare Persian-style Eggplant Stew?
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.
What should be prepared from my kitchen to make Persian-style Eggplant Stew?
Aubergine, Butter Beans, Cooked Chopped Tomato, Fresh Coriander, Onion, Onions, Poppadoms, Pumpkin Seeds, Spice Rub, Tzatziki
How many calories does Persian-style Eggplant Stew have?
389 calories
How much fat content does Persian-style Eggplant Stew have?
grams
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