Gojeh Bademjan Recipe

Gojeh Bademjan is a simple yet delicious persian food with eggplant that’s perfect for a quick and satisfying meal. Made with golden fried eggplants, sautéed tomatoes, and garlic, this dish is a staple in many Iranian homes. As a popular example of fast persian food, it requires just a few ingredients but delivers bold, comforting flavors. Whether served with bread or saffron rice, Gheymeh Bademjan is a flavorful vegetarian dish you’ll want to make again and again.

How to Make Gojeh Bademjan?

Before we start the cooking steps, it’s good to know why Gojeh Bademjan is so popular. The combination of sweet and slightly tangy tomatoes with the mild and slightly bitter flavor of eggplant creates a pleasant balance of tastes. Adding a bit of garlic brings depth and richness to this simple yet flavorful Persian dish.

Preparing the Eggplants

Peel the eggplants and slice them either lengthwise or into rounds. Soak them in salted water for about 30 minutes to reduce their bitterness. Then, rinse and pat them dry with a clean towel.

Frying the Eggplants

Heat a generous amount of oil in a large pan. Fry the eggplants on both sides until golden and tender. Remove them from the pan and set aside.

Sautéing the Tomatoes

Wash, peel, and slice the tomatoes. In the same pan, add the tomatoes and sauté over medium heat. Sprinkle in some turmeric while cooking to enhance both flavor and color.

Combining the Ingredients

Return the fried eggplants to the pan, placing them next to the tomatoes. In a small bowl, mix grated garlic with a pinch of salt and a bit of boiling water. Pour this mixture over the vegetables. Let everything simmer over low heat for about 5 minutes until the flavors are well blended and the dish is nicely cooked.

Variation: Gojeh Bademjan with Onions

Gojeh Bademjan, or Persian eggplant and tomato skillet, can be prepared in different ways depending on your taste. One delicious variation includes sautéed onions for added depth of flavor.

To make this version, first fry the eggplants and tomatoes separately as usual. In a separate pan, sauté finely chopped onions in a bit of oil until soft. Just before they are fully caramelized, add grated garlic and a pinch of turmeric. Stir well for a minute, then return the fried eggplants and tomatoes to the pan. Season with salt and pour in a small amount of boiling water. Let everything simmer over low heat for about five minutes until the flavors meld beautifully.

This method gives the dish a richer, more aromatic base — a perfect twist on this classic Persian food with eggplant that still qualifies as fast Persian food.

Important Tips for Making Gojeh Bademjan

• Adding garlic is optional but highly recommended for enhancing the flavor.
• If your tomatoes are not tangy enough, add a small amount of ab-ghooreh (Persian sour grape juice) or lemon juice for extra zest.
• Feel free to customize your Gojeh Bademjan by adding bell peppers or potatoes according to your taste preferences.
• Use medium heat when cooking to ensure the vegetables soften without burning.
• Avoid overcrowding the pan while frying to achieve even cooking and golden texture.
• Serve hot alongside steamed rice or fresh bread for a complete meal.

Gojeh Bademjan |Persian Tomato and Eggplant

Recipe by admin

Servings

3

servings

Prep time

30

minutes

Cooking time

20

minutes

Ingredients

• 4 medium eggplants

• 6 tomatoes

• 3 cloves of garlic

• Cooking oil, as needed

• Salt and turmeric, to taste

Directions

• Peel and slice the eggplants, then soak them in salted water for 30 minutes. Rinse and pat dry.
• Fry the eggplants in a pan with oil until golden and tender. Set aside.
• Peel and slice the tomatoes, then sauté them in the same pan. Add a pinch of turmeric.
• Return the fried eggplants to the pan with the tomatoes.
• Mix grated garlic with a bit of salt and boiling water, then pour over the vegetables.
• Reduce the heat to low and let it simmer for about 5 minutes until the flavors blend together.

Notes

• To avoid bitterness, choose fresh, smaller eggplants and always soak the sliced eggplants in salted water for at least 30 minutes before cooking.