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Pakistani Eggplant Stew

Serves 4 to 6 Entree vegetarian

Pakistani Eggplant Stew

Pakistani Eggplant Stew is a beloved staple across the bustling cities of Karachi, Lahore, Peshawar, and Islamabad. This dish is often prepared at home, where cooks rely on intuition rather than precise measurements. The tradition of hand-judged salt and generous use of fat speaks to its deeply rooted place in everyday meals, ideal for sharing around a family table.

The stew is a medley of tender eggplants, ripe tomatoes, and aromatic onions, all simmered in rich olive oil. Each spoonful unveils the comforting warmth of garlic, rounded by the subtle heat of black pepper. It's a dish that marries simplicity with depth, leaving a lasting impression on the palate.

Ingredients

  • 2eggplants
  • 2tomatoes
  • 1onion
  • 80 mlolive oil
  • 3 clovesgarlic
  • to tastefine sea salt and black pepper

Method

  1. Begin by washing and drying the 2 eggplants and 2 tomatoes. Cut the eggplants into cubes of about 1-inch size, ensuring they are uniform for even cooking. Dice the tomatoes and set them aside. Peel and finely chop the onion and 3 cloves of garlic, keeping them separate for later use.
  2. In a large, deep skillet or a heavy-bottomed pot, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add the chopped onion. Cook the onion slowly, stirring occasionally, until it becomes soft and translucent, which should take about 8-10 minutes. This slow cooking allows the onion to release its sweetness, forming a flavorful base for the stew.
  3. Add the chopped garlic to the softened onions, stirring for about 1-2 minutes until the garlic becomes fragrant. Be careful not to let the garlic brown, as this can impart a bitter taste to the stew.
  4. Increase the heat slightly and add the cubed eggplants to the pot. Stir well to coat the eggplants with the oil and onion mixture. Cook the eggplants until they start to soften and take on a golden color, which should take about 5-7 minutes. The eggplants should be tender but still hold their shape.
  5. Add the diced tomatoes to the pot, stirring to combine them with the eggplants and onions. The tomatoes will release their juices, creating a sauce that envelops the eggplants. Allow the mixture to simmer gently, stirring occasionally, until the tomatoes break down and the stew thickens slightly. This should take about 10-15 minutes.
  6. Once the stew has reached a thick, cohesive consistency, season it with fine sea salt and black pepper to taste. Stir well to ensure the seasoning is evenly distributed. Taste and adjust the seasoning if necessary, keeping in mind that the flavors will continue to develop as the stew sits.
  7. Serve the Pakistani Eggplant Stew warm, ideally with naan or rice, allowing everyone at the table to share and enjoy this comforting dish.
Cover of Authentic Pakistani Cuisine
From the cookbook

Authentic Pakistani Cuisine

This recipe is from Authentic Pakistani Cuisine by Yassine Sbiti — the Pakistani volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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