Yatimcheh (Eggplant or Aubergine Stew)
Yatimcheh (Aubergine Eggplant stew) is a great vegan Iranian one-pot recipe.
Yield: 4 people
Calories: 125kcal
Materials
- ½ cup olive oil divided
- 1 med onion chopped
- 1 fresh chili minced
- 1 large eggplant peeled and cubed
- ½ lb mushrooms sliced
- 2 carrots chopped
- 8 oz potatoes diced (1/2-inch)
- Salt & Pepper
- 2 cloves garlic minced
- ½ tsp ground turmeric
- 1 can whole plum tomatoes
- ¾ cup water as needed
- Lemon wedges for serving & parsley to garnish
- Naan – Naan is the Farsi word for bread
Instructions
- Heat a large sauté pan, over med-high heat; add the 1/4 cup oil.
- Add onion and chili and cook, stirring occasionally, about 8-10 minutes.
- Add the eggplant, mushrooms, carrots, potatoes
- Sprinkle 1/4 tsp salt, add garlic, turmeric, and reduce heat to med.
- Cook, stirring, until the garlic and turmeric are fragrant, about 2 min.
- Add tomatoes; cook, stirring, for 1 minute.
- Add enough water to cover the bottom of the pan, about 3/4 cup.
- Add the remaining 1/2 tsp salt and pepper, increase the heat to bring the stew to a gentle boil.
- Cover, reduce heat to med-low and simmer, stirring occasionally, about 25-30 minutes.
- Taste the stew as it cooks, adding a little more water if necessary
- Serve with Naan.
Video
Nutrition
Serving: 34cup | Calories: 125kcal | Carbohydrates: 31g | Protein: 5g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 506mg | Potassium: 987mg | Fiber: 8g | Sugar: 9g | Vitamin A: 794IU | Vitamin C: 36mg | Calcium: 45mg | Iron: 2mg