Persian Eggplant & Spinach Stew
Exotic comfort food at it’s best.
I’m not sure what I love more about this recipe, the colours, the fragrant aroma, the sheer number of vegetables it calls for, or simply the exotic nature of the dish itself. Whatever the allure is, it’s definitely one I’ll be coming back to time and again.
The stew is great on its own, but don’t miss running the flavours over the finish line with the caramelized onions and Kashk, even if you’re making the substitute I’ve provided for you. The heartiness of the stew and the light tang of the yogurt with a burst of mint paired against the smokiness of the onions creates a perfect balance of so many wonderful flavours. —CFG
Ingredients:
4 medium-sized eggplants, peeled and cut into 1-2” chunks
4tbsp olive oil, divided
2-3 pinches of ground sea slat
1 large white onion, diced
4 garlic cloves, minced
2 rounded tsp tumeric
1 can chickpeas, drained
1 pkg frozen chopped spinach, thawed
3/4 cup green lentils
3-4 cups chicken broth
2-3 cups water
1/2 cup Kashk
(1/2 cup greek yogurt/sour cream mixed with 1-2 tbsp vinegar, salt to taste)
For Topping
2 tbsp olive oil
2 red onions, thinly sliced
2 tbsp mint
1 tsp turmeric
1/2 cup Kashk
(1/2 cup greek yogurt/sour cream mixed with 1-2 tbsp vinegar, salt to taste)
Directions
Preheat the oven to 400F. Remove the stem and peel 4 eggplants, then cut into 1-2” chunks. Place chunks in a large cast iron skillet (or on a parchment lined baking tray) and sprinkle 2-3 large pinches of ground sea salt over the eggplant, then drizzle 2 tbsp of olive oil on top. Place pan/tray in the oven and bake for ~20 minutes (or until the eggplant has completely softened and is easily broken through with a fork). Remove from heat and set aside.
In a stockpot, add remaining 2 tbsp of olive oil and bring to a medium heat. Add in 1 large diced white onion and sauté onion until translucent but not browned. Add in 4 minced garlic cloves and cook for another minute.
Next, add in the roasted eggplant pieces and 2 rounded tsp of turmeric. Mix together until ingredients are fully incorporated. Eggplant pieces will begin to break down and you can mash any remaining chunks with your spoon or a fork.
Add in 3/4 cup of green lentils, 3-4 cups of chicken broth, and 1 package of chopped spinach and mix ingredients together until fully incorporated.
Bring the mixture to a boil on medium-high heat, stirring frequently. Cook until lentils are tender and eggplant pieces have fully broken down (~10min)
Add in 1 can of drained chickpeas and stir. Depending on how thick you want the stew, add in 1 cup of water at a time (up to 3 cups) and bring the stew back up to temperature.
Add in 1/2 cup Kashk and stir together, then simmer for 5 minutes on low heat.
While the stew simmers, heat 2 tbsp of olive oil in a separate pan on medium heat, and add in 2 thinly sliced red onions. Sauté the onions on medium-low heat until they begin to caramelize. Next, sprinkle 2 tbsp of mint and 1 tsp of turmeric on the onions and stir together.
Portion stew into bowls, top with Kashk then a bit of the sautéed onion mixture. (Reserve extra onions for remaining portions of stew.)
Serve and enjoy!
