🍽️Appetizer

Simple Persian-Style Canned Eggplant Stew (Khoorak Konserve Bademjan)

Name: Simple Persian-Style Canned Eggplant Stew (Khoorak Konserve Bademjan)
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 servings
Cuisine: Appetizer
Ingredients: 1 can canned eggplants, drained; 1 teaspoon fresh crushed garlic; Olive oil, for sautéing; Salt, to taste; Black pepper, to taste; Dried herbs, for garnish

"Transform a simple pantry staple into a soul-warming Persian delicacy in just 15 minutes."

Prep:5 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

1 can canned eggplants, drained
1 teaspoon fresh crushed garlic
Olive oil, for sautéing
Salt, to taste
Black pepper, to taste
Dried herbs, for garnish

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

❤️Health78%

😋Taste72%

🥳Joy85%

👨‍🍳Difficulty15/100

📜 The Story

In Persian cuisine, 'Khoorak' refers to a light, rustic stew typically enjoyed with flatbread rather than the traditional long-grain rice served with 'Khoresh.' This version adapts the classic eggplant-heavy flavors of the Iranian plateau into a modern, pantry-friendly preparation perfect for busy urban lifestyles.

🧬 Flavor DNA

🍋Sour

2/10

🧂Salty

4/10

🌶️Spicy

2/10

🍯Sweet

2/10

🍄umami

6/10

☕Bitter

1/10

✨ Sensory Profile

"Silky, tender eggplant segments glisten in a fragrant garlic-infused oil, offering a meltingly soft texture paired with the pungent, earthy aroma of dried Persian herbs."

Chef's Mastery

💡

The Secret

For an authentic Persian tang, add a teaspoon of liquid kashk (whey) or a squeeze of fresh lime juice just before serving to balance the richness of the oil.

⚠️

Avoid This

Adding the canned eggplants before the garlic is fully fragrant or, conversely, letting the garlic turn dark brown, which introduces an unpleasant bitterness to the delicate oil.

❄️

Storage

Transfer to an airtight container and refrigerate for up to 3 days; the flavors often deepen and improve after a night in the fridge.

Instructions

Heat a small amount of olive oil in a shallow pan over medium heat.

Add the crushed garlic and sauté gently until fragrant, stirring constantly and making sure it does not brown.

Season the garlic with salt and black pepper, mixing well so the seasoning infuses the oil.

Add the drained canned eggplants to the pan and gently turn them to coat evenly with the garlic oil.

Cover the pan and let the eggplants steam for about 5 minutes, allowing them to heat through and absorb the flavors.

Taste and adjust seasoning if needed, then transfer to a serving dish.

Finish with a light sprinkle of dried herbs and serve warm with fresh bread.