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Bademjan Shekampor (Persian Style Stuffed Eggplants)

Servings: 2 servings
Prep Time: 15 minutes
Cook Time: 30 minutes

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.