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Bademjan Shekam Por
Persian Stuffed Eggplant
An elegant and flavorful Persian dish featuring tender eggplants stuffed with a savory mixture of ground lamb, toasted walnuts, and a tangy pomegranate sauce. This dish offers a delightful balance of sweet, sour, and savory notes.
ð§ ææ
- 6 Medium eggplants
- 300 g Ground lamb(Can substitute with ground beef or a vegetarian alternative like lentils.)
- 100 g Walnuts
- 3 tbsp Pomegranate molasses(Adjust to taste for desired tanginess.)
- 1 Yellow onion
- 2 cloves Garlic
- 1 tsp Turmeric powder
- 0.5 tsp Cinnamon powder
- to taste Salt
- to taste Black pepper
- for frying and sautéing Vegetable oil or olive oil
- 2 tbsp Tomato paste
- 1 cup Water or vegetable broth
- for garnish (optional) Fresh pomegranate seeds
ðšâð³ äœãæ¹
- 1
Prepare the eggplants: Wash the eggplants and trim off the stems. Make a lengthwise slit down the middle of each eggplant, about two-thirds of the way through, creating a pocket for the filling. Be careful not to cut all the way through. Lightly salt the inside of the slits.
â±ïž 5 minutes - 2
Fry the eggplants: Heat about 1 inch of vegetable oil in a large skillet or pot over medium-high heat until shimmering (around 180°C / 350°F). Carefully place the eggplants in the hot oil and fry for about 8-10 minutes per side, or until they are golden brown and tender, and the skin is slightly wrinkled. They should yield easily to gentle pressure. Remove from oil and drain on paper towels.
â±ïž 20-25 minutes - 3
Prepare the filling: While the eggplants are frying, heat 1-2 tablespoons of oil in a separate skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Add the ground lamb to the skillet. Break it up with a spoon and cook until browned, draining off any excess fat. Stir in the turmeric, cinnamon, salt, and pepper. Cook for 1-2 minutes more, allowing the spices to bloom.
â±ïž 15 minutes - 4
Finish the filling: Remove the skillet from the heat. Stir in the finely chopped walnuts and pomegranate molasses until well combined. Taste and adjust seasoning if necessary.
â±ïž 5 minutes - 5
Stuff the eggplants: Carefully open the slit in each fried eggplant and generously spoon the meat and walnut mixture into the pocket. Gently press the filling in.
â±ïž 10 minutes - 6
Prepare the sauce and bake: Preheat your oven to 180°C (350°F). In a small bowl, whisk together the tomato paste and 1 cup of water or broth until smooth. Pour this sauce into the bottom of a baking dish large enough to hold the eggplants snugly. Place the stuffed eggplants, filling-side up, into the baking dish. Spoon any remaining filling around the eggplants if desired.
â±ïž 5 minutes - 7
Bake the dish: Cover the baking dish loosely with foil. Bake for 30 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the eggplants are very tender and the sauce has slightly thickened and is bubbling. The internal temperature should reach at least 74°C (165°F).
â±ïž 45-50 minutes - 8
Serve: Let the Bademjan Shekam Por rest for a few minutes before serving. Garnish with fresh pomegranate seeds, if using. Serve hot with rice or bread.
â±ïž 5 minutes
ð¡ ããã®ã³ã
- âFor a sweeter and sourer profile, increase the pomegranate molasses slightly.
- âToasting the walnuts beforehand enhances their flavor and texture.
- âThis dish is elegant enough for special occasions and comforting for everyday meals.
- âEnsure the eggplants are tender before stuffing; they will continue to cook in the oven.
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- Vegetarian: Omit the lamb and use cooked lentils or finely chopped mushrooms sautéed with spices as the filling.
- Extra Pomegranate: Add a tablespoon of fresh pomegranate seeds to the filling mixture for bursts of tartness.
- Spicy Kick: Add a pinch of red pepper flakes to the filling.