Persian Ghormeh-Style Eggplant Khoresh Bademjan
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Middle-eastern · 125 min · Beef · gluten-free, dairy-free, low-carb, high-protein
566 cal
32g protein
24g carbs
38g fat
per serving · estimated
Ingredients
- 3/4 lb beef stew meat
- 2 Chinese eggplants
- 1 large yellow onion
- 1/2 cup canned tomato sauce
- 1 dried limes (limoo omani)
- 1/2 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 1/4 cup olive oil
Method (tap to check — screen stays awake)
- Peel eggplants in stripes, salt them 15 minutes, then pat dry and fry in oil until golden; set aside.
- Brown sliced onion in the pot with turmeric, then sear the beef.
- Add tomato sauce, cinnamon, pierced dried limes, and 3 cups water; simmer covered 1 hour 15 minutes until the beef is tender.
- Lay the fried eggplant on top and simmer gently 15 minutes without stirring so they stay intact.
- Season with salt and squeeze the limes into the sauce.
- Serve over steamed basmati rice.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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