Persian Eggplant Stew


2 medium eggplants
2 tablespoons salt
2 tablespoons olive oil
1 medium onion, finely chopped
1 teaspoon salt
½ teaspoon cinnamon
½ teaspoon pepper
¼ teaspoon nutmeg
6 tablespoons olive oil
1 ¼ cups tomato sauce
1 ¾ cups water
3 tablespoons lemon juice


Cut the unpeeled eggplant lengthwise into 1 inch slices. Sprinkle with salt and let stand for about 20 minutes to remove the moisture and bitterness.

Heat the oil in a large saucepan over medium heat. Add onions, salt, cinnamon, pepper and nutmeg and sauté. Add tomato sauce, water and lemon juice, reduce heat and let simmer for 35 minutes.

Wash the salt off the eggplant and pat dry with a towel. In a separate skillet, heat 6 tablespoons of olive oil. Sauté the eggplant for about 5 minutes on each side until golden. Add the eggplant to the saucepan containing the other ingredients and combine.


Serve over rice.

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