Persian Eggplant and Tomato (Gojeh Bademjan)

Name: Persian Eggplant and Tomato (Gojeh Bademjan)
Total time: 3600 s
Yield: 2 servings
Cuisine: British
Ingredients: 600 g eggplants; 400 g tomatoes; 1 medium onion; 1/2 tablespoon tomato paste (for a deeper color and richer flavor); 1/4 teaspoon black pepper (optional); 2 tablespoons concentrated homemade bone broth (or beef/chicken stock, optional, for extra flavor); to taste (optional) Verjuice (Abghooreh); to taste Salt; as needed Oil; as needed Water

Fateme Persian Kitchen @Fateme__1362

Iran ( Persia ) . Tehran

A simple and comforting Persian homemade dish made with eggplants and tomatoes. 🍆🍅

This flavorful dish combines fried eggplants with tomatoes, onion, and a little tomato paste until the sauce becomes rich and delicious.

It is traditionally enjoyed with fresh bread and herbs (sabzi khordan), and it can also be served with rice.

Simple ingredients, but full of flavor. ❤️

#PersianFood
#IranianFood
#PersianCuisine
#EggplantRecipe
#EggplantLovers
#EggplantAndTomato
#VegetarianRecipe
#MiddleEasternFood
#GojehBademjan

A simple and comforting Persian homemade dish made with eggplants and tomatoes. 🍆🍅

This flavorful dish combines fried eggplants with tomatoes, onion, and a little tomato paste until the sauce becomes rich and delicious.

It is traditionally enjoyed with fresh bread and herbs (sabzi khordan), and it can also be served with rice.

Simple ingredients, but full of flavor. ❤️

#PersianFood
#IranianFood
#PersianCuisine
#EggplantRecipe
#EggplantLovers
#EggplantAndTomato
#VegetarianRecipe
#MiddleEasternFood
#GojehBademjan

Fateme Persian Kitchen @Fateme__1362

Iran ( Persia ) . Tehran

A simple and comforting Persian homemade dish made with eggplants and tomatoes. 🍆🍅

This flavorful dish combines fried eggplants with tomatoes, onion, and a little tomato paste until the sauce becomes rich and delicious.

It is traditionally enjoyed with fresh bread and herbs (sabzi khordan), and it can also be served with rice.

Simple ingredients, but full of flavor. ❤️

#PersianFood
#IranianFood
#PersianCuisine
#EggplantRecipe
#EggplantLovers
#EggplantAndTomato
#VegetarianRecipe
#MiddleEasternFood
#GojehBademjan

A simple and comforting Persian homemade dish made with eggplants and tomatoes. 🍆🍅

This flavorful dish combines fried eggplants with tomatoes, onion, and a little tomato paste until the sauce becomes rich and delicious.

It is traditionally enjoyed with fresh bread and herbs (sabzi khordan), and it can also be served with rice.

Simple ingredients, but full of flavor. ❤️

#PersianFood
#IranianFood
#PersianCuisine
#EggplantRecipe
#EggplantLovers
#EggplantAndTomato
#VegetarianRecipe
#MiddleEasternFood
#GojehBademjan

Saved

Ingredients

1 hour

2 servings

600 geggplants
400 gtomatoes
1medium onion
1/2 tablespoontomato paste (for a deeper color and richer flavor)
1/4 teaspoonblack pepper (optional)
2 tablespoonsconcentrated homemade bone broth (or beef/chicken stock, optional, for extra flavor)
to taste (optional)Verjuice (Abghooreh)
Homemade Verjuice (Abghooreh) – Boiled Method
to tasteSalt
as neededOil
as neededWater

Saved

Steps

1 hour

1

Peel the eggplants and cut them lengthwise into thick slices, about 1.5 cm thick. Avoid cutting them too thin, as they may become too soft during cooking.
2

Sprinkle a little salt over the eggplant slices and leave them for a few hours to remove any bitterness.
3

After this step, fry both sides of the eggplants in oil until golden, then set aside.
4

Slice the tomatoes into thick rounds, about 1.5 cm thick, so they keep their shape better after cooking.
5

Chop the onion and fry it in the same pan used for the eggplants with about 2 tablespoons of oil. If there is too much oil left in the pan, remove the excess.
6

Add the tomato paste and fry briefly until it becomes fragrant and deepens in color. Add the black pepper and cook for a few seconds.
7

Add 1 cup of water to the pan and stir.
8

Add a small amount of verjuice according to your taste. The amount may vary depending on its strength, so adjust it gradually. The sourness should be mild. This step can also be skipped.
9

If using bone broth or stock, add it to the sauce at this stage.
10

Add salt carefully, as the stock may already contain salt.
11

Arrange the fried eggplants in the sauce at the bottom of the pan.
12

Place the tomato slices on top of the eggplants.
13

Add enough water to just cover the tomatoes. Bring the sauce to a boil, then reduce the heat. Cover and cook gently until the sauce thickens and the eggplant and tomato slices are tender but still keep their shape.
14

Serving suggestion:
Serve with fresh bread and herbs (sabzi khordan). It can also be served with rice; when served this way, the dish is enough for about 4 people.

Tips

Use a pan that allows only two layers of eggplant slices. If there are too many layers, the eggplants may become too soft and lose their shape.

Linked Recipes

Homemade Verjuice (Abghooreh) – Boiled Method

Saved

Cooksnaps

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Fateme Persian Kitchen @Fateme__1362

on August 03, 2026 17:31

Iran ( Persia ) . Tehran

Hi, I’m Fateme 👩‍🍳A home cook sharing traditional Persian recipes made simple.From stews to rice dishes, everything is explained step by step.Discover more on my Persian cooking page 👇 @Fateme_1362