Eggplant Zucchini Stew Recipe l Khorake kadoo-bademjan
| Prep Time | 15 Minutes |
| Cook Time | 60 Minutes |
| Servings |
People
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Ingredients
- 1 medium eggplant sliced
- 5 small zucchini sliced
- 1 medium potato diced
- 2 medium tomatoes sliced
- 7 medium mushrooms diced
- 1 tbsp tomato paste
- 1 small onion chopped
- 1 tbsp brewed saffron
- 1 tbsp vegetable oil
- 2 tbsp verjuice sour grape water
Ingredients
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Instructions
- Peel off the eggplant and slice it. Place the slices in a big bowl and pour cold water and add some salt, let it stay for about 30 minutes.
- Then drain eggplants, place them on a oven tray and grill for about 40 minutes to 1 hour on 200 degree.
- In a big pot add some oil and warm it. Add onion and sauté until golden. Then add spices and tomato paste.
- Then add mushrooms and sliced zucchini. You can fry zucchini in a separate pan and then add them to the mixture pot. Add diced potatoes and place slice tomatoes on top. Pour some water and put the lid on. Cook on medium-low heat for about 35 minutes. In the middle of cooking time add grilled eggplants.
- Main taste of this stew is sour grape water. Add verjuice in the last 10 minutes, also brewed saffron.
- You can serve this delicious yet very easy serve with rice or bread.