Vegan Khoresh Bademjan - Iranian Aubergine & Tomato Stew

Aubergines are usually reserved for Babaganoush in this house, but having watched Nigel Slater’s Middle East last week, and googled Iranian recipes I thought I’d try to make a vegetarian and vegan version of Khoresh Bademjan.  The traditional recipe contains lamb.

170g yellow split peas, soaked overnight
2 aubergines, cubed
2 cloves of garlic, peeled and finely chopped
1 tbsp olive oil
1 large onion, peeled, quartered and finely sliced.
1/2 tsp cinnamon
1 tsp turmeric
1 carton passata
2 cartons split pea cooking water

Drain the soaking split peas, cover with plenty of fresh water and bring to the boil.  Boil rapidly for 10 minutes, then cover and simmer whilst you prepare the rest of the ingredients.

Fry the aubergines in 1 tbsp olive oil until they brown. Add 1 clove if chopped garlic and fry for a few minutes then remove the mixture to a plate.

Add the other tbsp olive oil and fry the onion until it begins to brown. Add the turmeric and cinnamon, stir around then add all the other ingredients, including the drained split peas and two cartons of the cooking water, and the aubergines back to the pan. Bring to the boil then turn down a simmer, cover and leave to cook for 1 hour stirring from time to time to ensure nothing catches on the bottom and the split peas are tender.  Add more boiling water if if it starts to get too thick.  I mashed mine with a potato masher to give it a dhal like consistency, and hide a new vegetable from wary children.

Season to taste.  Serve with Rice or crusty bread.

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