Goje Bademjoon - Persian Tomato Aubergine Stew | I got it from my Maman
Persian Classics,  Uncategorized,  Vegetarian

Goje Bademjoon – Persian Tomato and Aubergine Stew

If I had to pick my favourite vegan dish, in would be Goje Bademjoon! 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.

Goje Bademjoon - Persian Tomato Aubergine Stew | I got it from my Maman

Ingredients (serving 2)

500g / 1.1 lbs small aubergines / eggplants (alternatively you could use 2 large ones)

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

4 cloves garlic

6 tbsp vegetable oil

1 tbsp tomato paste

1 tsp turmeric

1/2 tsp black pepper

1 tsp dried basil (optional)

salt to taste + extra to dehydrate the aubergines / eggplants

Equipment

You ideally need a coated frying pan with a lid, or alternatively a coated frying pan and a separate shallow pan with a lid.

Time

Prep: 30 min

Cook: 1 h

Total: 1 h 30 min

Goje Bademjoon - Persian Tomato Aubergine Stew | I got it from my Maman

Method

If you’re using small aubergines / eggplants, cut them lengthwise in half. If you’re using the large ones, cut them in approx. 1cm / 0.4″ thick slices.

Spread them out on a plate, with the cut side facing up (if you used the small ones), and generously salt them. If you used large aubergines, salt the slices 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, which will prevent them from soaking up tons of oil later when you fry them.

In the meantime finely chop the onion and garlic cloves. Heat 2 tbsp 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.

Remove the onions and garlic from the pan for now, but try to leave the oil in.

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.

Add the remaining vegetable oil to the pan, let it heat up anf fry the aubergines in it from both sides. This should take about 15 minutes.

If there’s any excess oil, you can remove it from the pan before adding the onions and garlic back to it. If your frying pan doesn’t have a lid, transfer everything minus any excess oil to a shallow pan with a lid.

Add the tomato paste, turmeric, black pepper, and salt to the aubergines, 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.

Place the whole tomatoes in the pan. Put on the lid and let the Goje Bademjoon simmer slowly over low heat for 45 minutes.

If you like you can add dried basil to the veggie stew. Serve with your favourite bread or aromatic Persian rice.

Goje Bademjoon - Persian Tomato Aubergine Stew | I got it from my Maman

Goje Bademjoon – Persian Tomato Eggplant Stew

Course Main Course
Cuisine Persian
Keyword aubergine, dried tomatoes, eggplant, goje bademjoon, vegan
Prep Time 30 minutes
Cook Time 1 hour
Servings 2 people

Ingredients

  • 1.1 lbs small eggplants (500g aubergines)
  • 0.9 lbs small or medium sized vine tomatoes (400g)
  • 1 cup water (240ml)
  • 1 onion
  • 4 cloves garlic
  • 6 tbsp vegetable oil
  • 1 tbsp tomato paste
  • 1 tsp turmeric
  • 1/2 tsp black pepper
  • salt to taste + extra to dehydrate the eggplants

Instructions

  1. If you’re using small aubergines / eggplants, cut them lengthwise in half. If you’re using the large ones, cut them in approx. 1cm / 0.4″ thick slices.

  2. Spread them out on a plate, with the cut side facing up (if you used the small ones), and generously salt them. If you used large aubergines, salt the slices 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, which will prevent them from soaking up tons of oil later when you fry them.

  3. In the meantime finely chop the onion and garlic cloves. Heat 2 tbsp 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.

  4. Remove the onions and garlic from the pan for now, but try to leave the oil in.

  5. 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.

  6. Add the remaining vegetable oil to the pan, let it heat up anf fry the aubergines in it from both sides. This should take about 15 minutes.

  7. If there’s any excess oil, you can remove it from the pan before adding the onions and garlic back to it. If your frying pan doesn't have a lid, transfer everything (minus any excess oil) to a shallow pan with a lid.

  8. Add the tomato paste, turmeric, black pepper, and salt to the aubergines, 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.

  9. Place the washed tomatoes in the pan. Put on the lid and let the Goje Bademjoon simmer slowly over low heat for 45 minutes.

  10. You can add dried basil to the veggie stew, if you like. Serve with your favourite bread or aromatic Persian rice. Enjoy!

I hope you enjoyed this recipe! If you have any questions please let me know in the comments, I’m always happy to help. 

I’d love to see your Goje Bademjoon! 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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Looking for more recipes? Here are my Persian classics and here my vegetarian recipes!

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