Bademjan

Ingredients

2 large eggplants (aubergines)
1 large onion, chopped
2 cloves garlic, minced
1 can (14 oz) diced tomatoes
1/2 cup tomato paste
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1/2 teaspoon dried mint (optional)
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
2 tablespoons vegetable oil
Salt to taste
1 tablespoon lemon juice (optional)

Instructions

Prepare Eggplants

Slice the eggplants into rounds or cubes. Sprinkle with salt and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry with a paper towel.

Cook Eggplants

In a large skillet, heat the vegetable oil over medium heat. Add the eggplant slices and cook until golden brown on both sides, about 5-7 minutes per side. Remove and set aside.

Cook Onions and Garlic

In the same skillet, add a little more oil if needed and cook the chopped onion until soft and translucent, about 5 minutes.

Add the minced garlic and cook for an additional minute.

Add Spices and Tomatoes

Stir in the turmeric, cumin, cinnamon, and black pepper. Cook for 1-2 minutes until the spices are fragrant.

Add the diced tomatoes and tomato paste. Stir to combine and simmer for 10 minutes, until the sauce thickens.

Combine Eggplants and Sauce

Add the fried eggplant slices to the tomato sauce. Stir gently to coat the eggplants with the sauce. Simmer for another 10-15 minutes until the eggplants are tender and the flavors are well blended.

Finish and Garnish

Stir in the fresh parsley, cilantro, and dried mint if using. Adjust seasoning with salt and lemon juice if desired.