Khoresh bademjan
This veggie Persian dish is wonderfully warming and cost-effective for feeding a crowd
Kate Attlee, founder of Sabzi delis in Truro and Falmouth, shares her recipe for khoresh bademjan
sabzideli.co.uk
Serves 6
- Ripe aubergines 2 large, peeled and sliced lengthways (approx. 1cm thick)
- Salt
- Lemon 1, juice
- Olive oil
- Onion 1 large, peeled and diced
- Black pepper
- Garlic 2 cloves, peeled and finely chopped
- Turmeric 1½ tsp
- Garam masala 2 tsp
- Cinnamon ¼ tsp
- Honey 2 tbsp
- Dried limes 2, pierced with a knife
- Dried red lentils 200g
- Chopped tomatoes 1 tin
- Tomato puree 2 tbsp
- Lime 1, juice
- Lay the aubergine slices on a platter and sprinkle with salt and lemon juice. Leave for 10 minutes, then flip the slices and repeat.
- Put a glug of oil in a wide-bottom casserole dish over a medium heat. Gently fry the onion and season generously with black pepper, but only a pinch of salt (the aubergines will add salt to the dish later).
- Once the onion is soft, add the garlic, turmeric, garam masala and cinnamon. Allow the spices to sizzle for a couple of minutes, then reduce the heat and pour in the honey – add a splash of water if it starts to stick.
- Once the garlic is cooked through, add the dried limes and lentils and stir continuously for 1-2 minutes (you might need to add another splash of olive oil). Add the chopped tomatoes, tomato puree, lime juice and a can of water. Season with black pepper and bring to the boil, then turn down to a simmer. Cook for 45 minutes, stirring regularly and topping up with water if needed.
- In a large frying pan, fry the aubergine slices in oil until golden on both sides. Remove the slices from the pan and place on kitchen roll to drain off any excess oil.
- Preheat the oven to 170°C / gas 3. Check the lentils are cooked through then layer the cooked aubergine slices on top of the tomato sauce. Place a lid on the casserole dish and cook for 1½ hours.
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You will need
- Ripe aubergines 2 large, peeled and sliced lengthways (approx. 1cm thick)
- Salt
- Lemon 1, juice
- Olive oil
- Onion 1 large, peeled and diced
- Black pepper
- Garlic 2 cloves, peeled and finely chopped
- Turmeric 1½ tsp
- Garam masala 2 tsp
- Cinnamon ¼ tsp
- Honey 2 tbsp
- Dried limes 2, pierced with a knife
- Dried red lentils 200g
- Chopped tomatoes 1 tin
- Tomato puree 2 tbsp
- Lime 1, juice
Method
- Lay the aubergine slices on a platter and sprinkle with salt and lemon juice. Leave for 10 minutes, then flip the slices and repeat.
- Put a glug of oil in a wide-bottom casserole dish over a medium heat. Gently fry the onion and season generously with black pepper, but only a pinch of salt (the aubergines will add salt to the dish later).
- Once the onion is soft, add the garlic, turmeric, garam masala and cinnamon. Allow the spices to sizzle for a couple of minutes, then reduce the heat and pour in the honey – add a splash of water if it starts to stick.
- Once the garlic is cooked through, add the dried limes and lentils and stir continuously for 1-2 minutes (you might need to add another splash of olive oil). Add the chopped tomatoes, tomato puree, lime juice and a can of water. Season with black pepper and bring to the boil, then turn down to a simmer. Cook for 45 minutes, stirring regularly and topping up with water if needed.
- In a large frying pan, fry the aubergine slices in oil until golden on both sides. Remove the slices from the pan and place on kitchen roll to drain off any excess oil.
- Preheat the oven to 170°C / gas 3. Check the lentils are cooked through then layer the cooked aubergine slices on top of the tomato sauce. Place a lid on the casserole dish and cook for 1½ hours.
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