Low Sodium Vegan Persian Eggplant Stew

Total time1 hr 30 min

Prep time25 min

Cook time1 hr 5 min

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Ingredients

4 servings

For the stew

¼ tsp saffron threads
Morton & Bassett Saffron Threads Frontier Co-op Saffron Threads, 0.036 oz Frontier Co-op Hand Harvested Saffron Threads, 0.018 oz Spicely Organic Saffron, 0.45 oz Spice Islands Spanish Threads Saffron
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3 tbsp hot water
2 medium eggplants (about 2 lb total), cut into 1-inch rounds
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
5 tbsp olive oil, divided
1 large yellow onion, halved and thinly sliced
½ tsp ground turmeric
½ tsp ground cinnamon
¼ tsp black pepper
1 can (14 oz) diced tomatoes
1 can (15 oz) chickpeas, drained and rinsed
1 cup vegetable broth
1 tbsp tomato paste
1 tbsp fresh lemon juice

For serving

2 cups basmati rice, rinsed
3 cups water
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Combine the saffron threads and 3 tbsp hot water in a small bowl and set aside to steep for at least 10 minutes.
2
Arrange the eggplant rounds on a clean surface and sprinkle both sides with 1 tsp salt. Let stand for 10 minutes, then pat dry with paper towels.

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