Vegan Khoresh Bademjan (Persian Eggplant Stew)

This is the most delicious recipe for Khoresh Bademjan, a Persian eggplant stew combining tomatoes and spices. It is full of flavor, comfort, and replaces meat with caramelized mushrooms. Serve it with fluffy basmati rice and tahdig,

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Why You’ll Love Vegan Khoresh Bademjan

• Khoresh Bademjan is a Persian eggplant stew made with tomatoes, roasted eggplants, and assorted spices.
• While Khoresh Bademjan is typically served with meat, this recipe replaces the meat with caramelized mushrooms.
• Add 1/2 cup of yellow split peas to the recipe for added protein.
• This dish is delicious served with fluffy basmati rice and tahdig.

Ingredients/Equipment Notes

To make this delicious vegan Khoresh Bademjan, you will need the following ingredients (full measurements are in the recipe card below):

• large eggplant, peeled, cut lengthwise into 6 pieces, and salted to remove bitterness
• trumpet mushrooms (or any other mushrooms), wiped clean and chopped
• yellow onion, chopped finely
• cloves garlic, minced
• cherry tomatoes
• tomato paste
• medium tomatoes, puréed
• unripe grapes (“ghureh”) – optional
• turmeric
• black pepper
• cinnamon
• salt
• 8 Tbsp oil (divided)

You will also need the following equipment:

• Non-stick pan – https://amzn.to/4f8IzHc
• Dutch oven – https://amzn.to/4lc3YDj
• Mini food processor – https://amzn.to/3TCOxYk
• Small blender – https://amzn.to/44LMHe3

How to Make the Best Khoresh Bademjan

1. Prepare the Eggplant
   • Lightly salt the peeled eggplant slices and let them sit for 30 minutes to release bitterness.
   • Pat dry with a paper towel to remove excess moisture and salt.
   • In a large non-stick frying pan, heat 4 Tbsp of oil over medium heat. Fry the eggplant slices until golden brown on all sides. Add more oil as needed. Set aside. * Tip – Cover the pan while frying to help retain moisture and avoid needing more oil.
2. Sauté Cherry Tomatoes
   • In the same frying pan, sauté the cherry tomatoes for 1 minute, until they are blistered and slightly softened. Set aside.
3. Fry the Mushroom
   • In the same frying pan, add 2 Tbsp oil on medium heat. Sauté the mushroom until golden. Add a pinch of salt.
4. Build the Stew Base
   • In a large pot or Dutch oven, heat 2 Tbsp of oil over medium heat.
   • Add the chopped onion and sauté for 3 minutes until soft and translucent.
   • Add the garlic and cook for another 1 minute until fragrant.
   • Add tomato paste and cook for about 1 minute, stirring constantly.
   • Stir in the puréed tomatoes, turmeric, salt, and black pepper. Cook for 1–2 minutes.
   • Add the fried mushrooms.
   • Add 3 cups of hot water and bring to a gentle simmer.
   • Add cinnamon.
   • Cover and cook for 30 minutes.
5. Finish the Stew
   • After 30 minutes, add the fried eggplant, sautéed cherry tomatoes, and unripe grapes (ghureh) to the pot.
   • Simmer uncovered for another 20–30 minutes, or until the eggplant is fully tender and flavors have melded beautifully.

How to Serve Khoresh Bademjan

Persian Khoresh is traditionally served with Persian rice and tahdig. See our recipe for Persian rice and tahdig below as well as other Persian Khoresh recipes:

• Vegan Persian Rice and Tahdig
• Vegan Khoresh Karafs with Tofu
• Vegan Khoresh Ghormeh Sabzi
• Vegan Khoresh Bamieh
• Vegan Khoresh Fesenjoon

Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!

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