Persian Eggplant Stew (Khoresh Bademjan)

2020-02-25
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Instructions

Step 1

Bring a large pot of water to a boil.

Step 2

In a large rondo, fry the onions and eggplant for 7-8 minutes.

Step 3

Add the garlic, cumin, turmeric, and cinnamon, and sauté for 3 minutes.

Step 4

Add the tomatoes and water, and bring to a simmer. Cook for 30 minutes or until thickened.

Step 5

Add the pomegranate molasses and lemon juice, then season to taste.

Step 6

Cook the pasta according to the directions. Drain and toss with the sauce.

Ingredients

  • 3 lb. Barilla Red Lentil Penne
  • ¾ cup extra virgin olive oil
  • 3 ea. medium eggplants, peeled and small diced
  • 3 ea. onions, sliced thin
  • 9 ea. garlic cloves, chopped
  • 3 tbsp. cumin
  • 1 tbsp. tumeric
  • 1 tbsp cinnamon
  • 2 qt. canned chopped tomatoes
  • 1½ cup water
  • ¾ cup pomegranate molasses
  • ¾ cup lemon juice
  • salt and pepper, to taste
Recipe Type: Tags:
Chef Recommended Cuts
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Nutritional Info

This information is per serving.