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Bademjan Kabab (Persian Stuffed Eggplant) Recipe

Posted on 2011-05-05
Bademjan Kabab (Persian Stuffed Eggplant)
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Bademjan Kabab or Bademjoon Kabab (Persian Stuffed Eggplant) is a delicious Persian appetzier from Northern Province of Iran. These baby eggplants stuffed with ground walnuts, herbs, garlic and pomegranate sauce. Just try once, you will love the Bademjan Kabab :)


Yield: Serves 5

INGREDIENTS
  • 6 small Italian eggplants, each 6 inches in length
  • canola oil
  • pomegranate paste (you can find it at any Iranian store)
  • 1 cup (about 100 g) ground walnuts
  • 4 garlic cloves, finely minced
  • 1 tablespoon dried coriander
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • salt & pepper to taste
  • For sauce:

  • 1/3 cup pomegranate paste
  • 1/2 cup water
  • 5 teaspoons sugar
INSTRUCTIONS

For stuffing: In a small frying pan heat 2 tablespoons canola oil. Add ground walnuts, garlic, dried parsley, dried basil and dried coriander; fry for 3 minutes. Add 3 tablespoons pomegranate paste, salt and pepper; combine well and fry for 2 more minutes. Set the stuffing aside.

Bademjan Kabab (Persian Stuffed Eggplant)

For pomegranate sauce: Place sugar, 1/2 cup water and 1/3 cup pomegranate paste in a small saucepan. Bring to a boil and cook until sugar melts. Reserve 1/4 cup of the pomegranate sauce for serving.

Wash and peel the eggplants, keep the stems (do not cut off the stems from the eggplants). To eliminate the bitter flavour from eggplants, sprinkle with salt and let them sit for 20 minutes. Then rinse to remove the salt and pat dry.

Slit the eggplants lengthwise, almost all the way down to the stem. Scoop out a little of interior flesh of the eggplants.

Bademjan Kabab (Persian Stuffed Eggplant)

Heat 5-6 tablespoons canola oil in a non-stick pot over medium heat. Place eggplants in the pot and fry all sides until they're lightly browned all over and a little tender but still firm, about 30-40 minutes.

Bademjan Kabab (Persian Stuffed Eggplant)

Remove from the pot and place them on a paper towel to absorb the extra oil. Let cool slightly. Then spoon the stuffing into the eggplants.

Bademjan Kabab (Persian Stuffed Eggplant)

Lightly spray bottom of the pot with cooking spray. Place the stuffed eggplants in the pot and spoon remaining pomegranate sauce over each one.

Bademjan Kabab (Persian Stuffed Eggplant)

Cover the pot and bring to a boil. Reduce heat to medium-low and cook until completely cooked through, about 60-90 minutes (depending on the size of your eggplants). Add more water during cooking if necessary (I added 1/4 cup water).

Bademjan Kabab (Persian Stuffed Eggplant)

Transfer to a serving dish and serve with reserved pomegranate sauce on the side. Serve immediately.

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Bademjan Kabab (Persian Stuffed Eggplant)
Bademjan-Kabab-(Persian-Stuffed-Eggplant)

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Comments

Posted by bita on 2015-11-10
Yes, pomegranate paste is pretty much the same thing as pomegranate molasses. So it can be used in the recipe😊

Posted by Naira on 2015-04-01
Hello Shabnam, Is the pomegranate pase the same as molasses? How do you call it in Persian?

Posted by Cooking and Cooking on 2015-04-01
Hello dear Naira, I've never tried Molasses. The pomegranate paste texture is similar to molasses, but pomegranate paste has a sour taste. We call it "Robbe Anar" in Persian. You will find it at any Persian stores, if you have one around.

Posted by Kody on 2012-05-18
1 cup (about 100 g) finely ground walnuts. Suggestion: If you use coarsely ground walnuts, it taste better in mouth.

Posted by sheida on 2011-06-10
delicious

Posted by Silva on 2011-05-26
OMG, I'll make it. thanks :)

Posted by Shirley on 2011-05-20
It must be very delicious, I love all the ingredients. yummy!

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