Split Pea and Eggplant Stew (Gheimeh Bademjan)

attosa
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Split Pea and Eggplant Stew on plate Gheimeh Bademjan is a very popular Persian split pea and eggplant stew. When I was little, I did not like eggplant and this stew is what made me start absolutely loving it. It's got a great, deep flavour and very comforting texture.

Serve this with Persian rice for the perfect meal!

Total Time: 2 hours

Yield: 4-6 servings

Ingredients:

5 Tbsp cooking oil
1 medium onion, chopped
1 lb stewing beef, cut into small chunks
1 tsp turmeric
1/2 tsp allspice
1/2 tsp cinnamon
1/2 lb cleaned dry yellow split peas
3 Tbsp tomato paste
5 dried limes
salt
3 Italian or Japanese eggplants

Steps:

Peel the eggplants and cut them in half vertically. Sprinkle about 1 tablespoon to the 6 halves and let sit in a colander. This process removes the bitterness from the eggplant.

adding salt to peeled, halved eggplant in colander

In a deep pot, heat 1 tablespoon of oil over medium-high heat. Add onions and cook for about 5 minutes or until slightly golden. Add meat, turmeric, all spice, and cinnamon. Add salt and pepper to taste. Increase heat to high. Cook for about 5 minutes. There will be a significant amount of liquid from the beef: do not discard. Set the mixture aside in the pot.

In another pan, heat 1 tablespoon of oil on medium heat. Add split peas and cook, stirring frequently, for a few minutes.

Add tomato paste to split peas and cook for 2 to 3 minutes, stirring frequently. It will deepen in colour.

Return the large pot of beef and onions to heat and add two cups of water. Pour in split pea and tomato paste mixture. Bring to a boil then simmer on low.

With a fork, punch holes all over the dried limes. Drop the limes into the stew. Cover pot and continue to simmer for about an hour.

In a large skillet, heat 3 tablespoons of oil over medium heat. Add eggplants, brown each side for 2 to 4 minutes. Place on paper towel to drain the excess oil.