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.
Serving guide
Choose your portion size.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R205.40
for 4 servings · R51.35 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cooked Chopped Tomato needs 600 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 40% of packR18.00
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Poppadoms needs 8Coriander And Garlic Poppadoms 10 pk R59.99 · whole pack (size can't be divided)R59.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Spice Rub needs 80 mlSweet Sticky Braai Marinade 750 ml 750 ml at R91.99 · 11% of packR9.81
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Pumpkin Seeds needs 20 gPumpkin Seeds 250 g 250 g at R89.99 · 8% of packR7.20
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Aubergine needs 1 kgMacaroni 500 g 500 g at R22.99 · 2.0× packsR45.98
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Butter Beans needs 480 gButter Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
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Tzatziki needs 200 mlTzatziki Seasoning 15 g R20.99 · whole pack (size can't be divided)R20.99
Shopping
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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, Fresh Coriander, Onion, Poppadom, Pumpkin Seeds, Spice Rub, Tomato, 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. 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. 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.
What should be prepared from my kitchen to make Persian-style Eggplant Stew?
Aubergine, Butter Beans, Fresh Coriander, Onion, Poppadom, Pumpkin Seeds, Spice Rub, Tomato, Tzatziki
How many calories does Persian-style Eggplant Stew have?
389 calories
How much fat content does Persian-style Eggplant Stew have?
grams