Persian aubergine stew with dried black limes

Combine the rich flavour of aubergine with the tangy, citrusy taste of dried black limes. This dish represents a beautiful blend of savoury and slightly sour flavours
  1. Preparation Time: 15 minutes
  2. Cooking Time: 2 hours
  3. Total Time: 2 hours 15 minutes
  • 2 large aubergines, cut into chunks
  • Dried Black Limes: 3-4, pierced
  • Lean Beef or Lamb (optional): 500g, cubed
  • Onions: 2 medium, finely chopped
  • Garlic Cloves: 2, minced
  • Ground Turmeric: 1 tsp
  • Tomato Paste: 2 tbsp
  • Fresh Tomatoes: 400g, diced
  • Olive Oil: for frying
  • Salt and Pepper: to taste
  • Fresh Parsley or Coriander: for garnish
  • Water: as needed
  1. Start by frying the aubergines in olive oil until they are golden brown. Remove them from the pan and set aside on paper towels to drain excess oil.
  2. In the same pan, add a little more oil if needed, and sauté the onions and garlic until they become translucent. Add the beef or lamb cubes (if using), and brown them on all sides.
  3. Sprinkle the turmeric over the meat and onions, stirring well to coat. Then, add the tomato paste and cook for a few minutes to deepen the flavours.
  4. Add the fresh tomatoes, pierced dried black limes, salt, and pepper. Cover with water, bring to a boil, then reduce the heat to low. Cover and simmer for about 1.5 hours, or until the meat is tender.
  5. Add the fried aubergines to the stew, adjusting the seasoning if necessary, and continue to simmer for another 30 minutes. The aubergines should be tender and the stew thickened.
  6. Garnish with fresh parsley or coriander before serving.
Per serving
  • Calories: Approximately 200 kcal
  • Protein: 4g
  • Fat: 14g (Saturated Fat: 2g)
  • Carbohydrates: 18g
  • Fibre: 7g
  • Sugar: 9g
  • Sodium: Depending on added salt

In this recipe:

This Persian Aubergine Stew with Dried Black Lime is not only a dive into the rich flavors of Middle Eastern cuisine but also a healthy, hearty option that caters to both meat lovers and vegetarians. Dried black limes, or limoo amani, are a staple in Middle Eastern cooking, offering a unique tartness that infuses the stew with depth and complexity.

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