Khoresh Baden Jan(Kho' Resh Ba' Den Joon; Eggplant Casserole)
A hearty eggplant and beef casserole with rich tomato flavors, perfect for comforting family dinners and suitable for those who enjoy savory, savory vegetable and meat dishes.
Ingredients
Instructions
- Remove stem from eggplant and cut in half widthwise.
- Cut smaller half into 4 to 6 pieces and larger half into 6 to 8 pieces.
- Combine 4 to 5 cups water, 1/4 cup salt, and the cut eggplant, then soak for at least 20 minutes to remove bitterness.
- Drain water and dry eggplant with paper towels.
- Rinse stew meat and set aside.
- Saute meat in a saucepan with 1 tablespoon oil for 2 to 3 minutes.
- Add 4 cups water to the meat and bring to a boil, then reduce heat to simmer and cook slowly.
- Saute onions until golden brown, then remove and drain onto paper towels.
- Saute eggplant until golden, turning to ensure even frying, then drain onto paper towels.
- When the meat is almost cooked (about 1 cup water remaining), add tomato sauce, onions, salt, pepper, and cinnamon, then cook on medium heat for 10 to 15 minutes.
- Ensure the meat is fully cooked at this stage.
- Line the eggplant on one side of a 9 x 13-inch Pyrex pan.
- Line the cooked meat on the other side of the pan.
- Pour at least 2 cups of the sauce over the eggplant and meat, then cover with aluminum foil.
- Bake at 300°F for 15 minutes.
- Reduce oven temperature to 250°F and bake for another 15 minutes.
- Serve hot over rice.
Tips & Substitutions
To enhance the flavor, consider adding spices like turmeric or saffron to the meat while cooking. If you're short on time, you can use pre-cooked or leftover meat instead of raw stew meat. For a vegetarian version, substitute the meat with lentils or chickpeas, which also pair wonderfully with the eggplant.
Serving Suggestions
Serve Khoresh Baden Jan hot over a bed of fluffy rice, which will soak up the delicious sauce. A side of fresh herbs like parsley and mint can brighten the dish. It also pairs beautifully with a simple salad or pickled vegetables for added crunch and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes or until warmed through. Alternatively, you can microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Khoresh Baden Jan(Kho' Resh Ba' Den Joon; Eggplant Casserole) contains roughly 722 calories, with 6g protein, 51g carbohydrates, and 56g fat. It is a good source of protein (12% of the Daily Value), dietary fiber (10% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1661mg per serving (72% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe vegetarian?
Yes, you can easily make Khoresh Baden Jan vegetarian by substituting the meat with lentils or chickpeas. This will maintain the hearty texture and complement the eggplant beautifully.
How can I reduce the bitterness of the eggplant?
Soaking the cut eggplant in salted water for at least 20 minutes, as instructed, helps remove bitterness. Be sure to drain and dry them well before cooking to achieve a nice texture.
What should I serve with Khoresh Baden Jan?
This dish is traditionally served over rice, but you could also pair it with flatbreads for a different experience. A refreshing cucumber salad or yogurt-based sauce can complement the rich flavors nicely.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).