Khorest-e Ghaimeh Bademjan (Vegan Persian Eggplant and Yellow Split Pea Stew)

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A couple of years ago I flirted with veganism. I had started seeing a holistic nutritionist and she suggested a wheat-free vegan diet. Needless to say it didn’t last long…….I missed lamb chops and spaghetti bolognese way too much! But, it did instil in me a respect and appreciation for meat-free cooking and I must admit it was the healthiest I have ever felt.

My mother taught me this vegan version of Khorest-e Ghaimeh Bademjan years ago when I was having a vegan friend over for lunch and was at a loss as to what to prepare. Rich and  nourishing, this stew combines caramelized onions, eggplant, mushrooms, yellow split peas and aromatic spices in a silky tomato sauce. Khorest-e Ghaimeh Bademjan is so delicious and hearty that I can guarantee you won’t miss the meat!

Khorest-e Ghaimeh Bademjoon

canola oil
2 medium eggplant or 5 japanese eggplant
1 large onion, thinly sliced
1 tsp turmeric
8 oz cremini mushrooms, stemmed and quartered
4 tbsp tomato paste
2 cups vegetable broth
1/4 tsp ground saffron dissolved in 2 tbsp hot water
juice of one lime
1/2 cup dried yellow split peas
salt and pepper

Cut the top off the eggplant, peel them and quarter them (if using Japanese eggplant just half them).  Put them in a colander and liberally sprinkle salt on them to remove any bitterness. Leave them for 30 minutes – 1 hour.

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Meanwhile, in a large pot (or Dutch Oven), heat the canola oil over medium heat. Fry the onions, stirring occasionally until soft and golden, about 10 minutes. Add the turmeric and fry for another minute.

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Add mushrooms and fry for about 5 minutes until starting to brown.

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Add the tomato paste and fry for one minute. Add the vegetable broth, the split peas, the lime juice and the saffron water. Cover and bring to a gentle boil. When boiling turn the heat down to low and simmer for 15 minutes.

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Rinse the salt off of the eggplant and pat dry. In a separate non-stick frying pan, heat about 1/4 canola oil over medium-high heat. Fry the eggplant in batches until browned on all sides (about 2-3 minutes per side). Add more oil if necessary as the eggplant will absorb it.

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Add the eggplant to the stew and simmer for another hour to hour and a half or until the split peas and eggplant are tender.

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When ready, taste and season with salt, pepper and more lime juice if necessary.

Serve with steamed basmati rice. Enjoy!

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