Gojeh Bademjan – Persian Tomato and Aubergine Stew

If I had to pick my favourite vegan dish, it would be Gojeh Bademjan! This veggie stew is full of flavour! You can serve it with bread, as well as aromatic rice. Best of all, it’s so easy to make!

This makes it the perfect weekday recipe for yourself to enjoy, as well as the ideal go-to Persian vegan dish! But let me warn you: Make enough for the meat lovers too because this dish just might convert them! Let me show you how to prepare it.

Here is a short video of the cooking process on my Instagram.

Cook the most popular Persian dishes at home with the help of my e-book.

Time

Prep: 10 min + 30 min resting

Cook: 1h

Total: 1h 10 min

Ingredients for 2 servings

500g / 1.1 lbs small aubergines/eggplants (alternatively you could use 2 large ones), cut in approx. 1cm / 0.4″ thick slices.

400g / 0.9 lbs tomatoes (approx. 4 medium vine tomatoes or the equivalent amount of small ones)

1 cup / 240 ml water

1 medium-sized onion, finely chopped

4 cloves garlic, finely chopped

6 tbsp vegetable oil

1 tbsp tomato paste

1 tsp turmeric

1/2 tsp black pepper

1 tsp dried basil (optional)

1 chilli (optional), finely sliced

salt to taste + extra to dehydrate the aubergines/eggplants

Method of preparing Gojeh Bademjaan

1. Spread the eggplant slices out on a plate, and generously salt them from both sides. Don’t be afraid to use too much. You will wash it off again later. Let the aubergines/eggplants sit for about 30 minutes. The salt will release some of the water in the aubergines, preventing them from soaking up tons of oil later when you fry them.

2. You should notice water drops on the cut surface of the aubergines. Give them a quick rinse under water to remove any excess salt, then dab them dry with a paper towel.

3. Add 4 tbsp vegetable oil to the pan, let it heat up and sauté the aubergines from both sides to golden. This should take about 15 minutes. Remove and set them aside.

4. Heat the remaining vegetable oil in a frying pan over medium heat and gently fry the onions. After about 7 minutes add the garlic to the pan and gently fry both for another 3 minutes.

5. Add the tomato paste, turmeric, black pepper, and salt to the onions, and garlic. Cover everything with 240ml/ 1 cup of freshly boiled water and stir it gently until the tomato paste, spices and water are combined.

6. Place the aubergine discs into the sauce, put the lid on and let it simmer for 15 minutes.

7. Spread the sliced chilli over and place the whole tomatoes in the pan.

8. Put on the lid and let the Goje Bademjoon simmer over low heat for another 20 minutes.

9. Garnish your Goje Bademjan with dried basil and serve it with your favourite bread or aromatic Persian rice. Enjoy!

I’d love to see your Gojeh Bademjan! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!

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