(Vegan) Persian Eggplant Stew

(Vegan) Persian Eggplant Stew

Barely adapted from Silk Road Vegetarian

Ingredients

Serves 4

1 large eggplant (about 1 ¼ lbs), cut into large cubes

2 teaspoons salt, divided

3 tablespoons vegetable oil

2 medium onions, finely chopped

4 garlic cloves, minced

1 teaspoon ground turmeric

1 teaspoon ground cumin

½ teaspoon paprika

½ teaspoon ground cinnamon

¼ teaspoon ground black pepper

4 large tomatoes (about 1 lb in total), peeled, seeded and chopped

4 tablespoons freshly chopped mint

Directions

Fill a large bowl with cold water, add 1 teaspoon of salt and stir until it dissolves completely.

Add eggplant cubes to the bowl of water and let sit for at least 20 minutes to draw out the bitterness.

Drain the eggplant cubes and set aside.

Heat oil in a large saucepan over medium-high heat. Add onions and sauté for about 6 minutes, until translucent. Add garlic and spices and sauté for 1 minute, until fragrant.

Add eggplant cubes and cook on high for 10 minutes, stirring every so often, until the eggplant starts to soften and begins to brown.

Add chopped tomatoes, remaining teaspoon of salt, reduce the heat to low, cover with a lid, and simmer for 20 to 25 minutes.

At this point the eggplant should start to break down and the sauce thicken. If it looks dry add more water a couple of tablespoons at a time. If, instead, the sauce is too thin, remove the lid and cook until it reaches the right consistency.

Take a taste and adjust seasoning as needed.

Add 3 tablespoons of chopped mint and give a good stir, sprinkle with remaining mint and serve!