Ingredients:
- 2 medium eggplants (about 1 lb / 450g total), peeled and cubed
- 1 tablespoon kosher salt (15 ml)
- 2 tablespoons olive oil (30 ml)
- 1 tablespoon olive oil (15 ml)
- 1 large onion, finely chopped (about 1 cup / 150g)
- 2 cloves garlic, minced (about 2 teaspoons / 10g)
- 1 lb (450g) lamb stew meat, cut into 1-inch cubes OR 1 (14oz / 400g) can chickpeas, drained and rinsed (for vegetarian option)
- 1 teaspoon ground turmeric (5 ml)
- 1/2 teaspoon ground cumin (2.5 ml)
- 1/4 teaspoon ground cinnamon (1.25 ml)
- 1 (28oz / 800g) can crushed tomatoes
- 1 (15oz / 425g) can tomato sauce
- 1 cup (240 ml) chicken broth (vegetable broth for vegetarian option)
- 1/4 cup (60 ml) lemon juice, freshly squeezed
- 1 tablespoon sugar (15g)
- Salt and freshly ground black pepper to taste
- 4 large flatbreads (lavash, naan, or tortillas)
- 1/4 cup chopped fresh parsley (about 10g)
- 1/4 cup chopped fresh mint (about 10g)
- Plain yogurt, for serving (optional)
Instructions:
- Salt eggplant cubes and let drain in a colander for 30 minutes to remove bitterness. Pat dry.
- Heat olive oil in a large pot. Sauté eggplant until golden brown. Remove from pot and set aside.
- Sauté onion and garlic in the same pot until softened.
- If using lamb, brown it in the pot with the onions and garlic. If using chickpeas, add them now along with the spices. Sauté for a minute to bloom the spices.
- Stir in crushed tomatoes, tomato sauce, chicken/vegetable broth, turmeric, cumin, and cinnamon. Bring to a simmer.
- Add the browned eggplant back to the pot. Reduce heat, cover, and simmer for at least 1 hour, or until the lamb is tender (if using). For chickpeas, simmer for 30 minutes, or until the sauce has thickened.
- Stir in lemon juice and sugar. Season with salt and pepper to taste.
- Warm flatbreads in a dry skillet or microwave.
- Spoon the Khoresh Bademjan onto each flatbread. Garnish with parsley and mint.
- Roll up the wraps tightly. Serve immediately with yogurt, if desired.