Khoresht-e bademjan
Aubergine and Lamb Stew

This recipe was taught me from an Iranian friend in Geneva. Over the years I've changed it a bit, probably in some unorthodox way.

Be careful: for this recipe around 3 hours planning ahead are needed.

Ingredients for 2 hungry people  


  1. Finely cut the onion, garlic and celery;
  2. Cut the meat in 4$\times$1$\times$1 cm strips;
  3. Add 5g of olive oil in the pot, when hot stir fry the chopped vegetables;
  4. Add the meat and let it roast;
  5. Add the spices, tomato concentrate, and water, then let it boil on low heat for approx 2 hours;
  6. Chop the aubergines in 5cm2 pieces;
  7. Stir fry the aubergine in oil;
  8. Add the aubergines to the stew and let it boil for 30 minutes, letting the water evaporate and the soup concentrate;
  9. Serve warm optionally with some lemon juice, it can be kept in the fridge up to a week.

Tip: Aubergines can be substituted by white beans
Aron Wussler