Khaviar-e Bademjan (خاویار بادمجان) – Persian Eggplant Caviar

• 1200 gGlobe eggplants (about 3 medium; firm, glossy skins)
• 200 gYellow onion (finely diced)
• 18 gGarlic cloves (about 6 cloves; finely grated or minced)
• 60 mlExtra-virgin olive oil (plus 10 ml for finishing if desired)
• 2 tspGround turmeric (fresh and fragrant)
• 1.5 tspSea salt (adjust to taste after reducing)
• 0.75 tspBlack pepper (freshly ground)
• 30 mlFresh lemon juice (about 2 tbsp, strained)
• 20 gFresh parsley (finely chopped (leaves and tender stems))

Instructions

1. 1

   Roast the eggplants for deep smokiness. Heat the oven to 240°C / 465°F (or use a gas flame for extra smoke). Pierce each eggplant 6–8 times with a skewer, set on a foil-lined tray, and roast 40–50 minutes, turning once, until collapsed and very soft.

2. 2

   Steam, peel, and drain to avoid bitterness and watery texture. Transfer hot eggplants to a bowl, cover tightly 10 minutes, then peel off skins. Split and scrape out the flesh; discard large seed clusters if present. Drain the flesh in a fine sieve 10 minutes, then chop finely.

3. 3

   Build the aromatic base. In a wide skillet over medium heat, warm 60 ml olive oil for 30 seconds. Add diced onion and sauté 10–12 minutes, stirring often, until fully translucent and lightly golden at the edges. This sweetness balances the eggplant’s smoky depth.

4. 4

   Bloom garlic and turmeric without scorching. Add minced garlic and cook 45–60 seconds until fragrant. Add turmeric and stir 20–30 seconds to bloom in the oil. Immediately add the chopped eggplant flesh, sea salt, and black pepper, mixing thoroughly to coat and perfume the mixture.

5. 5

   Reduce to a velvety ‘caviar’ texture. Lower heat to medium-low and cook 12–15 minutes, stirring and pressing with a wooden spoon to mash. If it sticks, add 15 ml water and scrape the pan, then continue reducing until glossy, thick, and spreadable with no watery pooling.

6. 6

   Finish bright and herbal, then rest for flavor. Turn off the heat and stir in lemon juice. Taste and adjust salt and pepper. Fold in chopped parsley, reserving a little for garnish. Rest 10 minutes at room temperature so the flavors meld before serving warm or cool.