Yatimcheh (یتیمچه) — Persian Eggplant Stew with Melted Mozzarella

• 900 gEggplant (2 large; cut into 2 cm cubes)
• 12 gSea salt (divided; plus more to taste)
• 250 gYellow onion (1 large; finely diced)
• 18 gGarlic (6 cloves; finely grated or minced)
• 90 mlOlive oil (6 tbsp; divided)
• 600 gRoma tomatoes (about 6 medium; grated on a box grater or finely chopped)
• 2 gBlack pepper (1 tsp, freshly ground)
• 120 mlWater (as needed for gentle simmering)
• 200 gMozzarella cheese (low-moisture, shredded; for best melt)
• 20 gFresh basil (leaves, torn; plus extra for serving)

Instructions

1. 1

   Salt the eggplant to reduce bitterness and help it brown. Toss the 2 cm eggplant cubes with 8 g sea salt in a colander set over a bowl. Let stand 20 minutes, then rinse quickly under cool water and squeeze gently. Pat very dry with towels so the eggplant sears instead of steaming.

2. 2

   Brown the eggplant in batches for a smoky, concentrated flavor. Heat 60 ml (4 tbsp) olive oil in a wide, heavy pan over medium-high heat. Add half the eggplant in a single layer and cook 8–10 minutes, turning, until golden on multiple sides. Transfer to a plate; repeat with remaining eggplant, adding oil only if needed.

3. 3

   Build the aromatic base. Lower heat to medium and add the remaining 30 ml (2 tbsp) olive oil. Add diced onion and cook 8–10 minutes, stirring, until soft and lightly golden. Add garlic and cook 45–60 seconds until fragrant, keeping it from browning to avoid bitterness.

4. 4

   Create the tomato stew and gently braise. Stir in grated or finely chopped Roma tomatoes, the remaining 4 g sea salt, and black pepper. Simmer uncovered 12–15 minutes, stirring often, until the tomatoes thicken and the oil begins to separate slightly at the edges. If it sticks, add 30–60 ml water.

5. 5

   Finish the Yatimcheh-style stew texture. Return the browned eggplant to the pan and fold gently to avoid breaking it down too much. Add up to 60 ml water if the pan looks dry, then cover and simmer on low 15–20 minutes until the eggplant is silky and the sauce clings. Stir in torn basil and cook 1 minute.

6. 6

   Melt the mozzarella and serve. Spread the stew evenly in the pan and sprinkle mozzarella over the top. Cover and cook on very low 3–5 minutes until melted, or place the pan under a broiler set to high for 1–2 minutes for light browning (watch closely). Rest 5 minutes, then garnish with extra basil.