Roasted Eggplant Stew خورشت بادمجان

New, healthy, easy and delicious version of this recipe!


500 gr Boneless Skinless chicken breast (beef or lamb),

2 large eggplants,

2 paprika,

2 tomatoes,

1 large onion,

3-4 cloves of garlic,

lemon or lime juice,

vegetable oil (olive oil), saffron, salt, pepper

You may add some single “unripe sour grapes” (fresh or frozen) into this recipe! (I haven’t had!)

Cut All the Vegetables into cubes( 4-5 cm), place them in an oven plate, pour some oil, salt, pepper and lemon juice and mix well all the ingredients together

Place the plate into the oven for about 45 min, 350 degree F

stir gently after 20 min

roasted Vegetables (or Grill)

cut breast chicken into pieces( 10 cm), place them in a pan, add one cup of water, salt and saffron, cook for 10-15 min

add roasted vegetables to the boiling chichen, stir gently to keep the texture

add some more…..Lemon juice…..,salt and half cup of water if needed

continue cooking for another 20-30 min on low heat


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