🍽️Stew

Persian Eggplant Stew with Green Olives and Peppers

Name: Persian Eggplant Stew with Green Olives and Peppers
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Stew
Ingredients: 2 medium eggplants, diced into medium cubes; 2 large red bell peppers, diced; 1 medium onion, thinly sliced; 3 stalks celery, finely chopped; 250 g green olives, chopped or sliced; 2 tablespoons tomato paste; 2 tablespoons fresh lemon juice; Salt, to taste; Freshly ground black pepper, to taste; Cooking oil, as needed

"A vibrant and aromatic plant-based masterpiece that brings the sophisticated, tangy flavors of a Persian garden straight to your dinner table."

Prep:20 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

2 medium eggplants, diced into medium cubes
2 large red bell peppers, diced
1 medium onion, thinly sliced
3 stalks celery, finely chopped
250 g green olives, chopped or sliced
2 tablespoons tomato paste
2 tablespoons fresh lemon juice
Salt, to taste
Freshly ground black pepper, to taste
Cooking oil, as needed

🌱 Vegan🌱 Vegetarian🌱 Gluten-Free🌱 Dairy-Free🌱 Plant-Based⚡ Medium

❤️Health78%

😋Taste92%

🥳Joy89%

👨‍🍳Difficulty45/100

📜 The Story

Persian cuisine is renowned for its 'Khoresh' stews, which masterfully balance sour and savory notes through the use of fruits and vegetables. This specific variation draws inspiration from the olive-rich northern regions of Iran, blending traditional eggplant preparation with the briny intensity of the Mediterranean.

🧬 Flavor DNA

🍋Sour

6/10

🧂Salty

7/10

🌶️Spicy

2/10

🍯Sweet

3/10

🍄umami

8/10

☕Bitter

3/10

✨ Sensory Profile

"The dish offers a luxurious contrast between the melt-in-your-mouth silkiness of fried eggplant and the firm, briny pop of green olives. The aroma is a fragrant blend of caramelized onions and sharp citrus, anchored by the deep, earthy scent of toasted tomato paste."

Chef's Mastery

💡

The Secret

To achieve a better texture and use less oil, salt the eggplant cubes for 20 minutes and pat them dry before frying; this prevents them from acting like sponges for the fat.

⚠️

Avoid This

Adding the lemon juice too early can cause the vegetables to toughen; always add it at the end to preserve the brightness of the flavor.

❄️

Storage

Keep in an airtight container in the refrigerator for up to 4 days; the flavors intensify significantly overnight.

Instructions

Heat a generous amount of oil in a wide pan over medium-high heat. Fry the diced eggplant until golden and tender on all sides. Remove from the pan and set aside.

In the same pan, add the diced red bell peppers and sauté briefly until slightly softened and lightly caramelized. Transfer to the plate with the eggplant.

Add a little more oil if needed, then sauté the sliced onion over medium heat until translucent and lightly golden.

Stir in the chopped celery and green olives. Cook for 2–3 minutes, allowing their aromas to release.

Add the tomato paste and cook for 1–2 minutes, stirring constantly, until it darkens slightly and loses its raw taste.

Return the fried eggplant and bell peppers to the pan. Season with salt and black pepper, then add the lemon juice.

Gently stir to combine, reduce the heat to low, and simmer for about 2 minutes so the flavors meld without overcooking.

Serve warm as a main dish with flatbread or as a flavorful side alongside steamed rice.