Iranian Rural Cuisine: Cooking Traditional Eggplant Stew | Rural Life in Iran | ILAM

eggplants

🥗Healthier: zucchini

💰Cheaper: potatoes

Zucchini offers a similar texture with fewer calories.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Canned beans are often less expensive and ready to use.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is more budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be used in place of fresh for convenience.

Slice the eggplants and sprinkle with salt; let sit for 30 minutes to draw out moisture.

Rinse the eggplants and pat dry with a towel.

Heat vegetable oil in a large pot over medium heat until shimmering.

Sauté chopped onions until translucent, about 5-7 minutes.

Add minced garlic and cook until fragrant, about 1 minute.

Stir in turmeric and cinnamon, cooking for an additional minute.

Add diced tomatoes and cook until softened, about 5 minutes.

Incorporate the eggplants into the pot, stirring to coat with the mixture.

Pour in water and add dried lime; bring to a simmer.

Cover and cook on low heat for 30-40 minutes, stirring occasionally.

Add chickpeas and cook for another 10 minutes until heated through.

Adjust seasoning with salt and pepper to taste.

Serve hot with rice and garnish with fresh herbs.

Cooking Techniques

Spice Level:

Dietary