Bademjan Shekampor (Persian Style Stuffed Eggplants)
Bademjan Shekampor is a traditional Persian dish that features stuffed eggplants as its centrepiece. The name “Bademjan” means “eggplant” in Persian, while “Shekampor” refers to the method of stuffing. In this dish, long eggplants are first scored and lightly fried to enhance their flavour and texture. They are then stuffed with a savoury mixture of minced beef, herbs, and spices, including turmeric, cumin, and a pinch of saffron for an extra layer of flavour. This filling also includes tomato paste and pomegranate molasses, adding tanginess and a slight sweetness.
The stuffed eggplants are baked in a hearty tomato sauce that complements the rich filling, making the eggplants tender and flavourful. Typically served with rice or flatbread, Bademjan Shekampor is often garnished with fresh herbs and pomegranate seeds, adding freshness and a burst of colour to the dish. This dish is a staple in Persian cuisine, known for its bold flavours and satisfying, hearty composition. Perfect for a family dinner or a festive occasion, this dish will captivate a authentic Persian cuisine.
Ingredients Used For Bademjan Shekampor (Persian Style Stuffed Eggplants)
Eggplants:
Eggplants: Eggplants have a meaty texture and beautifully absorb the flavours of the dish they are cooked with. They soften nicely when cooked, making them perfect for filling with meat and spices.
Meat Filling:
Minced Beef: Provides the protein component of the filling, adding richness and depth.
Onions: When cooked, onions add sweetness and aroma and serve as a flavor foundation in many dishes. They are used both in the filling and the sauce.
Parsley: This herb brings a fresh, slightly peppery flavour to the filling, balancing the meat’s and spices’ richness.
Tomato Sauce:
Tomato Paste: Offers a concentrated source of tomato flavour, deepening the overall taste profile of both the meat filling and the tomato sauce.
Turmeric, Cumin, and Coriander Powder: These spices are typical in Persian cuisine, contributing earthy, warm flavours and vibrant colour to the dish.
Black Pepper and Salt: Basic seasoning that enhances all other flavours in the dish.
Saffron and Ground Rose Petal: While optional, these add a unique floral and exotic element to the dish, imbuing it with distinctive Persian character.
Pomegranate Molasses: Adds a tangy sweetness to the filling, contrasting nicely with the savoury elements.
Tomatoes and Vinegar in the Sauce: Provide acidity, balancing the richness of the stuffed eggplants and brightening the dish.
Alternative Ingredients
Protein: Instead of beef, you can use lamb for a more traditional flavour, or ground turkey or chicken for a lighter version.
Eggplants: Small or globe eggplants can be used if long ones aren’t available. Adjust the cooking time accordingly.
Herbs: Mint or cilantro can replace parsley for a different flavour profile.
Pomegranate Molasses: If unavailable, a mix of lemon juice and honey can substitute, though the flavour will be slightly different.
Preparation Tips For Bademjan Shekampor (Persian Style Stuffed Eggplants)
- Salt the eggplants to draw out bitterness and moisture, which helps achieve a better texture after cooking.
- When hollowing out the eggplants, leave enough flesh on the skins to maintain structure during baking.
- Fry the eggplants until golden to develop flavour before stuffing.
Serving Tips For Bademjan Shekampor (Persian Style Stuffed Eggplants)
- Serve hot, garnished with fresh parsley and pomegranate seeds to enhance visual appeal and add a fresh, crisp texture.
- Accompany with flatbread or rice and a side of yoghurt to balance the rich flavours of the dish.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave until thoroughly warmed. The dish may also be frozen for up to a month, but it may have a softer texture upon reheating.
Bademjan Shekampor (Persian Style Stuffed Eggplants)
Ingredients
Meat Filling
- 1 large onion, finely chopped
- 500 g beef, minced
- handful parsley, finely chopped
- ¼ cup tomato paste
- 1 tsp turmeric
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp black pepper powder
- pinch rose petal, ground
- salt, to taste
- pinch saffron, optional
- sunflower oil
Tomato Sauce
- 1 onion, finely chopped
- ⅓ cup tomato paste
- 2 cups tomatoes, crushed
- 1 tbsp vinegar
- ¼ tsp red chilli flakes
- 1 tsp turmeric
- 1 tsp black pepper powder
- 1 tsp sugar
- salt, to taste
Garnish
- handful parsley, chopped
Eggplants
- 4 medium eggplants
Instructions
- Trim the tops off the eggplants, leaving the green caps intact. Peel the eggplants in alternating strips, leaving some skin in bands. Score the flesh of the eggplants deeply but without cutting through to the other side.
- Heat a generous amount of oil in a large frying pan over medium heat. Shallow fry the prepared eggplants until they are golden brown on all sides. Remove from the pan and set aside on paper towels to drain excess oil.
- In the same pan or a small non-stick pan, add a couple of tablespoons of oil. Fry the onions until they are translucent. Add the minced beef to the onions and cook until browned. Season with turmeric, cumin, coriander, black pepper, a pinch of saffron, and ground rose petals. Add the tomato paste cooking until the meat is fully cooked and flavourful. Stir in the chopped parsley, then set aside.
- Stuff the fried eggplants with the meat filling and set aside.
- Heat a couple of tablespoons of vegetable oil in a shallow oven-proof pot and fry the onions until golden brown. Add the turmeric, black pepper, and chilli flakes, stir, then add the tomato paste, crushed tomatoes, vinegar, sugar, and 1 cup of water. Cook the sauce until it thickens slightly, about 15 to 20 minutes. Season with salt.
- Preheat the oven to 180°C (350°F). Gently place the stuffed eggplants over the tomato sauce. Cover with a lid and bake in the oven for about 25 to 30 minutes.
- Garnish with chopped parsley and pomegranate seeds before serving. Serve with rice or flatbread and a side of yoghurt.
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