Low Iodine Vegan Persian Eggplant Stew
Total time1 hr 30 min
Prep time25 min
Cook time1 hr 5 min
4.7(14)
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Learn more →Ingredients
4 servings
For the stew
- ¼ tsp saffron threads
- 3 tbsp hot water
- 2 medium eggplants (about 2 lb total), cut into 1-inch rounds
- 1 tsp salt, plus more to taste
- 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
- 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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