Khoresh-e Bademjan ba Lapeh (Aubergine, Split Pea and Tomato Stew)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 2 aubergines
- 150 g yellow split peas
- 1 onion, finely chopped
- 2 garlic cloves
- 400 g tinned chopped tomatoes
- 1 tsp ground turmeric
- 2 dried limes (limu omani)
- 4 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 331 kcal
- Protein
- 11.9 g
- Carbohydrate
- 32.9 g
- of which sugars
- 10.5 g
- Fat
- 14.6 g
- of which saturates
- 1.3 g
- Fibre
- 10.6 g
- Salt
- 0.05 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice the aubergines into 1cm rounds, salt lightly and leave for 15 minutes, then pat dry and fry in 3 tablespoons of the oil in batches for 3-4 minutes each side until golden. Set aside.
- 2
Heat the remaining oil in a large pot and fry the onion and garlic for 5 minutes, then stir in the turmeric and cook for 1 minute.
- 3
Add the yellow split peas, tinned chopped tomatoes, pierced dried limes and 500ml water, bring to a simmer, cover and cook for 25 minutes until the split peas are tender.
- 4
Lay the fried aubergine slices on top, cover and simmer gently for a further 10 minutes.
- 5
Remove the dried limes, taste and season with salt and pepper.
- 6
Serve with basmati rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.