Bademjan Kabab (Persian Stuffed Eggplant with Walnuts)
Bademjan Kabab (Persian stuffed eggplant with walnuts) is a delicious Persian appetizer from Northern Province of Iran.
These baby eggplants stuffed with ground walnuts, herbs and garlic, flavored with pomegranate sauce, and baked to perfection.
Looking for more Persian eggplant dishes? Check out Halim Bademjan (Persian eggplant & lentil dish) and this Persian Stuffed Eggplant with Ground Beef.
Yield: Serves 6
- 6 small Italian eggplants, each 6 inches in length
- oil
- pomegranate paste (you can find it at any Iranian store)
- 1 cup (about 100 g) ground walnuts
- 4 garlic cloves, finely minced
- 1 tablespoon dried coriander
- 1/2 tablespoon dried tarragon
- 1 tablespoon dried basil
- salt & pepper to taste
For stuffing: In a small frying pan heat 2 tablespoons oil. Add ground walnuts, garlic, dried tarragon, dried basil and dried coriander, and sauté for 3 minutes.
Add 2 tablespoons pomegranate paste, salt and pepper. Stir well and cook for 2 minutes. Set the stuffing aside.
Wash and peel the eggplants, keep the stems (do not cut off the stems from the eggplants).
To eliminate the bitter flavor from eggplants, sprinkle with salt and let them sit for 20 minutes. Then rinse to remove the salt and pat dry.
Slit the eggplants lengthwise, almost all the way down to the stem. Scoop out a little of interior flesh of the eggplants.
Heat 5-6 tablespoons oil in a non-stick pot over medium heat. Fry the eggplants until they are lightly browned all over and tender but still firm.
Remove from the pot and place on a paper towel to absorb the extra oil.
Preheat oven to 360 degrees F.
Stuff the eggplants with the stuffing mixture and place in a baking dish.
In a small bowl, whisk together 2 tablespoons pomegranate paste and 3 tablespoons water. Spoon over the stuffed eggplants.
Cover the baking dish with foil and bake for 35 minutes. Remove the foil and bake uncovered for about 15 minutes or until completely cooked through.
Transfer to a serving dish and serve immediately.
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Yes, pomegranate paste is pretty much the same thing as pomegranate molasses. So it can be used in the recipe😊
Hello Shabnam, Is the pomegranate pase the same as molasses? How do you call it in Persian?
Hello dear Naira, I've never tried Molasses. The pomegranate paste texture is similar to molasses, but pomegranate paste has a sour taste. We call it "Robbe Anar" in Persian. You will find it at any Persian stores, if you have one around.
1 cup (about 100 g) finely ground walnuts. Suggestion: If you use coarsely ground walnuts, it taste better in mouth.
delicious
OMG, I'll make it. thanks :)
It must be very delicious, I love all the ingredients. yummy!