Yatimcheh-Style Eggplant with Melted Mozzarella (یتیمچه) — Persian-Inspired Eggplant Skillet

• 2 lbEggplant, globe (cut into 2.5 cm cubes)
• 12 gSea salt (for salting eggplant (about 2 tsp))
• ¼ cupOlive oil (divided (4 tbsp))
• 7¾ ozYellow onion (finely diced (about 1 large))
• 12 gGarlic (minced (about 4 cloves))
• 16 ozRoma tomatoes (grated or finely chopped (about 5 medium))
• 2 gBlack pepper (freshly ground (about 1 tsp))
• 7.1 ozMozzarella cheese, low-moisture (shredded)
• 20 gFresh basil (torn leaves (about 1 cup loosely packed))

Instructions

1. 1

   Salt the eggplant to improve texture and reduce bitterness. Toss the eggplant cubes with 12 g sea salt in a colander and let them drain for 20 minutes, then rinse quickly and pat very dry with towels.

2. 2

   Brown the eggplant for a smoky, sautéed depth that echoes classic yatimcheh. Heat 45 ml olive oil in a wide skillet over medium-high heat, add eggplant in a single layer (work in 2 batches if needed), and cook 10–12 minutes, turning, until well browned and tender; transfer to a plate.

3. 3

   Build the aromatic base so the stew tastes rounded rather than just tomato-forward. Lower heat to medium, add the remaining 15 ml olive oil, then cook the onion 8–10 minutes until soft and golden, stirring often to prevent scorching.

4. 4

   Bloom the garlic briefly to keep it fragrant and sweet. Stir in the minced garlic and cook for 60–90 seconds until aromatic, then immediately add the grated tomatoes to stop the garlic from browning.

5. 5

   Simmer the tomato and eggplant together until jammy, which is the signature texture of yatimcheh-style dishes. Add black pepper and return the browned eggplant to the skillet, stir well, then cover and simmer on low for 18–22 minutes, stirring every 5 minutes, until the tomatoes thicken and coat the eggplant.

6. 6

   Melt the mozzarella gently so it stretches without turning oily. Scatter the shredded mozzarella evenly over the surface, cover, and cook on the lowest heat for 3–5 minutes until fully melted, then rest off the heat for 2 minutes to set.

7. 7

   Finish with basil for a fresh, contemporary lift that complements the rich eggplant. Top with torn basil, then serve hot straight from the skillet while the cheese is still stretchy and the sauce is thick.