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This khoresh bademjan recipe looks like a long-simmered labor of love—but surprise: it's a one-pan stunner with almost no babysitting and big payoff. Weeknight-friendly, guest-impressing, and next-day magical, in case you are a meal-prep freak.
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This is the final boss of the eggplant kingdom: golden, buttery-soft (dare I say meaty?), and swimming in a sauce that actually deserves to be mopped up with saffron rice, Persian rice, or freshly baked pita bread. If you've ever wondered how to cook eggplant that isn't a soggy mess, this is it.
Let it sit overnight, and the eggplant becomes a flavor sponge (but no, not like in a gross kitchen sponge-kind-of-way), soaking up every ounce of spice and sweet-sour sauce. Thanks to ingredients like pomegranate molasses and black pepper, the depth of flavor only intensifies the next day.
Add this khoresh bademjan to your Rolodex of fave eggplant recipes from my blog: Turkish şakşuka, Afghan borani banjan, Lebanese baba ganoush, or Thai eggplant curry. All hyper-different, all totally worth making. For Persian food lovers or those celebrating Persian New Year, this one’s a keeper.
Let’s get cooking!
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🥰Why you’ll adore this khoresh bademjan recipe
✊ Vegan AF & GF: Like all of my vegan Middle Eastern recipes, you won’t find any beef, ghee, or a swirl of yogurt here, and it’s gluten-free too! Can you believe, finally, a piece of good news for you maniacs who’ve been looking for vegan gluten-free recipes?
🍆 Eggplant at Its Peak: Soft, golden, and never greasy. This is how globe eggplant wants to be treated.
🧘 Low-Stress, High-Reward: One pan, zero fancy moves. This recipe is do-able even if you suck at cooking, as much as I suck at not snuggling with Border Collies.
✅ Tested and Approved Worldwide: Like all of my vegan recipes, this one’s been cooked, tweaked, and loved by a massive team of hundreds of recipe testers across the globe.
🤘Learn to make killer vegan Middle Eastern food
This guide to my most popular plant-based Middle Eastern recipes is 100% FREE, & you'll love the actual heck out of it 🥰
🍆 Khoresh bademjan Ingredients
Eggplant
Use a medium-size globe eggplant here—meaty and sturdy, just what this stew wants. It’s our favorite variety for Persian stews. Save your delicate Japanese eggplant, Chinese eggplant, or even Italian eggplant for other dishes like curry, where their seeds and tender skin shine.
Salt
That big sprinkle of salt is just for drawing out bitterness from the eggplant, not for seasoning the dish. Don’t freak out about the massive amount you’ll see in the recipe—it gets rinsed off along with what can only be described as the bitter eggplant B.O. This is how you defeat its bitter side and prep the eggplant.
Dried Chilies
Byadagi or Kashmiri chilies bring a warm, earthy heat and a lovely, slightly smoky pepper flavor. Crushed red pepper flakes can stand in if needed. If you don’t mind the heat, throw in a couple árbol chilies, too. This adds even more of that musky flavor people go wild for in Persian cooking.
The Spices
Turmeric, black pepper, and cinnamon bring depth of flavor. You can also add a sprinkle of turmeric while sautéeing the onions to bring that signature golden hue. Or sub in baharat for a shortcut that nails it every time.
Pomegranate Molasses
This syrupy, tangy elixir balances out the stew’s richness with a bright, sour punch. It’s also a must in Middle Eastern recipes like matbucha, vegan shakshuka, ezme, or cranberry ezme. It's a solid substitute when you can't get the traditionally used, but hard to find sour grapes or lemon omani (Persian limes).
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
📖 How to make khoresh bademjan
If you want to knock this khoresh out of the park on your first swing, follow the step-by-step photos and tips below. Too hungry to function? Skip to the printable recipe card at the bottom and cook away!
Step One
A Salt and Battery:
Place the diced eggplant in a colander and toss with 2 teaspoons of salt. Set aside for 20 minutes to draw out moisture.
Step Two
Full-Power, Take a Shower:
Rinse the salted eggplant under cold water and pat it dry with a clean kitchen towel.
Step Three
The Fry Who Loved Me:
Heat olive oil in a sauté pan over medium heat. After about 90 seconds, when the oil is hot, add the eggplant. Cook for 8 minutes, flipping every 2 minutes, until golden on several sides and softened. Transfer to a plate.
Step Four
A More Perfect Onion:
In the same pan, add the onion and cook over medium heat for 4–5 minutes until softened and lightly golden.
✅ If your eggplant soaked up almost all of the oil, you can drizzle on a tiny bit of extra olive oil now to prevent the onions from burning.
Step Five
Of Spice and Men:
Add the garlic, dried chilies, diced tomato, turmeric, black pepper, and cinnamon. Cook for 6 minutes, stirring occasionally, until the tomatoes break down and the chilies begin to hydrate in the juices that are escaping from the tomatoes.
Step Six
Eggplanet of the Apes:
Return the eggplant to the pan and add the pomegranate molasses and salt. Stir to combine and cook for 2–3 minutes.
Step Seven
Dressed to Impress:
Transfer to a serving dish or plate over rice. Garnish with parsley and a drizzle of extra-virgin olive oil.
💡Serving Ideas
Serve this over Persian jeweled rice, Egyptian rice with vermicelli, Lebanese rice, Turkish rice, or Moroccan rice for the best combo, or spoon it alongside Moroccan spiced lentils for a hearty pair.
It’s also reallyyy a bit impressive looking as a side to harissa roasted carrots, a bowl of Lebanese lentil soup, or some green beans.
👉Top tips
- Salt First: Salting the eggplant draws out moisture and sets you up for that golden, tender texture without soggy regret. Give it the full 20 minutes—it’s worth it. (I put my thing down, flip it, and reverse it). This step alone keeps your stew from turning into nasty ol’ eggplant pudding.
- Flip Often: Every 2 minutes, give those eggplant cubes a gentle flip. You want even browning on all sides, not random burnt patches.
- Pair with Rice: Always, always serve this with rice. Khoresh is rich and hearty—rice is the balance that keeps each bite grounded. Plus, it’s the perfect vehicle for soaking up all that suer-yummy sauce.
🤷♀️ Recipe FAQs
Not really! The dried chilies bring flavor and warmth more than heat. But if you want it hotter, you can easily step it up with some harissa sauce, zhoug, or shatta. You could even toss in a bit of ghormeh sabzi paste for some Persian flavors, or serve it with a spicy side of gheymeh bademjan for contrast.
You can, but may the eggplant kingdom have mercy on your soul. Freeze this, and a hundred eggplants with arms and legs will be playing the sad slide trombone outside your freezer door. Just refrigerate and enjoy within 4 days in an airtight container. If you’re storing leftovers, place them in a heavy pot to gently reheat later without scorching the sauce on the side of the pan.
✌️You'll love these vegan Middle Eastern eggplant recipes too:
Learn the secrets to perfect falafel in this fun cooking class with Chef Adam Sobel!
Khoresh Bademjan
Equipment
Ingredients
- 1 lb eggplant peeled and 1 cm. diced
- 2 teaspoons salt
- ¼ cup olive oil
- 1 cup onion diced
- 1 tablespoon garlic minced
- 6 mild dried chilies such as byadagi, or Kashmiri chilies
- 1 ½ cup tomato 1 cm. diced
- ½ teaspoon turmeric
- ½ teaspoon ground black pepper
- ¼ teaspoon cinnamon
- 3 tablespoons pomegranate molasses
- ¾ teaspoon salt or to taste
To Garnish:
- Parsley leaves
- Extra-virgin olive oil
Instructions
- Place the diced eggplant in a colander and toss with 2 teaspoons of salt. Set aside for 20 minutes to draw out moisture.
- Rinse well under cold water and pat dry with a clean kitchen towel.
- Heat the olive oil in a sauté pan over medium heat. After 90 seconds when the oil is hot, add the eggplant. Cook for 8 minutes, flipping the pieces about every 2 minutes, until golden on several sides and softened. Transfer to a plate and set aside.
- In the same pan, add the onion. Cook over medium heat for 4-5 minutes, stirring occasionally until softened and lightly golden.
- Add the garlic, dried chilies, diced tomato, turmeric, black pepper, and cinnamon. Cook for 6 minutes over medium heat, stirring occasionally until the tomatoes break down and the chilies begin to soften.
- Return the eggplant to the pan along with the pomegranate molasses and salt. Stir to combine and cook for 2-3 minutes.
- Transfer to an attractive serving dish or serve over rice. Garnish with parsley leaves and a drizzle of extra-virgin olive oil.
Notes
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Meg says
OMG this is so good. I have showed enormous restraint and left a tad to experience the day after flavour enhancement. But it is amazingly tasty and full flavoured already…. I’ll be making this a lot,
Did I mention easy as?
Karla Merrels Lewis says
My husband who is not an eggplant fan liked this. I did sub maple syrup and a little lemon juice for the pomegranate molasses as it was not available locally.