Bademjan Shekam-por - Persian Stuffed Eggplant

بادمجان شکم پر - Bademjan shekam-por is an open-faced fried eggplant stuffed with ground beef and vegetables, simmered in a rich and tangy tomato-based sauce, and topped with slivered almonds. This flavorful eggplant dish originates from the northwestern region of Azerbaijan, Iran. 

It's worth noting that although you might see the word eggplant spelled and pronounced in several ways, بادمجان، بادمجون، بادنجان, بادنجون  (bademjan, bademjoon, badenjan, and badenjoon), they all mean the same thing. 

Eggplants have been an essential part of Persian cooking for hundreds of years. Their versatility, great flavor, and silky tender flesh have inspired countless dishes such as khoresh bademjan, borani bademjan, kashk-e bademjan, mirza ghasemi, and torshi bademjan (pickled eggplant), just to name a few. I am always on the lookout for new Persian eggplant recipes, and I've made it my mission to collect and write about every eggplant dish I come across from homes in every corner of Iran. Yet, despite the many variations and flavors, my personal favorite remains the simplest of all, pan-fried unpeeled eggplant slices lightly seasoned with salt and pepper. I love the taste of the eggplant skin, and I usually keep it on unless I'm serving guests.

According to a recent Huffington Post article about Persian Food, "Persian food is criminally underrepresented in America." I couldn't agree more, and I would add that it's misunderstood as well. One common misconception is that Persian food is not vegetarian-friendly, which, in my opinion, couldn't be further from the truth. Aside from the array of globally known Persian kebab dishes, most, if not all, khoresh (stews) can be prepared without meat. There are also many wonderful vegetable-based dishes, such as various kinds of kookoo/kuku, borani, and the hearty ash reshteh. Not to mention that a platter of sabzi khordan (fresh herbs) accompanies lunch and dinner almost every day, along with salad and torshi  (pickled vegetables). And of course, we eat fruits like there's no tomorrow!

For a healthier twist on the traditional bademjan shekampor, you can bake the eggplants in the oven before stuffing them instead of frying. In the traditional recipe, the eggplant is either fully peeled or partially peeled, leaving stripes of skin. Whether you choose to bake or fry, peel or leave the skin on, it all depends on your personal taste and dietary preferences. For a vegetarian variation, you may simply replace the ground beef with rice or a mix of rice and vegetables. Bademjan shekampor can be served as a main dish with rice or as a side dish or appetizer.

Bademjan Shekam-por - Persian Stuffed Eggplant

Ingredients

Serves 4

-4 medium-sized eggplant, peeled in stripes using a vegetable peeler
1/2 pound ground meat (lamb or beef)
-1 large onion, chopped
-3 medium potatoes, peeled and cubed (small)
-1/2 pound fresh green beans,  trimmed, cut into 1-inch pieces
-3 medium firm tomatoes, 1 finely diced, 2 sliced
-2 large garlic cloves, minced
-1 tablespoon tomato paste
-1/3 teaspoon turmeric
-1/4 teaspoon cumin
-A pinch of red pepper
-Salt and pepper to taste
-Juice of a lemon
-2-3 tablespoons slivered almonds
-Olive oil (extra virgin) or vegetable oil

Method:

1. In a large skillet, heat 3-4 tablespoons of oil over medium-high heat. Fry the eggplants until golden brown. Set aside to cool.
2. In a large skillet, heat a little oil over medium-high heat. Add the chopped onions and sauté until translucent. Add minced garlic and cook for another minute. Stir in the turmeric.
3. Add the ground beef and cook until browned. Then add the potatoes, green beans, and chopped tomatoes, one at a time, sautéing each for a few minutes before adding the next. Season with cumin, red pepper, and salt and black pepper to taste. Sauté all the ingredients together. Stir well and add 1/2 cup of water.  Stir everything well, then add 1/2 cup of water. Cover and cook on medium-low heat for 40 minutes, stirring occasionally.
4. Once the eggplants are cool enough to handle, gently cut them open lengthwise. Sprinkle lightly with salt and gently loosen the flesh with a fork. Generously spoon the mixture into the open eggplant and top with slivered almonds.
5. In a wide pan, heat 2 tablespoons of oil over medium heat. Add tomato paste and stir well. After a couple of minutes, arrange the tomato slices in single or slightly overlapping layers in the pan. Place the stuffed eggplant over the layered tomatoes. Add a cup of hot water and freshly squeezed lemon juice. Cover and simmer for 15-20 minutes on low heat.

To serve, transfer the stuffed eggplants to a platter. Serve with rice, warm bread, and a side of cool yogurt.

Enjoy!