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Yatimcheh – Vegan Eggplant Stew یتیمچه

Yatimcheh – Vegan Eggplant Stew یتیمچه

Healthy and shape-friendly dish

Course after work cooking, easy recipe, fast cooking, vegan, vegetarian, weight loss
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Yatimcheh – Vegan Eggplant Stew یتیمچه
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 people
Author Labsalliebe

Ingredients

INGREDIENTS VEGAN EGGPLANT STEW

  • 2 tsp olive oil
  • 2 large onions
  • 4 large potatoes
  • 2 eggplants
  • 3 garlic cloves
  • 1 mini pepper red, yellow and green
  • 4 tomatoes

ADVIEH SPICE MIX

  • 1 tsp turmeric
  • salt, pepper

GARNISCH (optional)

  • a few stems parsley or cilantro

Instructions

PREPARATION VEGAN EGGPLANT STEW

  1. Pour olive oil on the bottom of the pan. Next it's time for layering.

  2. Peel the onion, cut into thick rings and arrange on the bottom of the pan.

  3. Cut the potatoes into thick rings and place on top.

  4. Peel the eggplants and garlic, cut into slices and also layer on top.

  5. Dice the mini peppers and add to the pot.

  6. Slice the tomatoes and top with them.

PREPARATION ADVIEH

  1. Mix the spices in 1/4 litre of water and pour over the vegetables, cover the pan with a lid. Bring the vegetables to a boil once, then lower the temperature and simmer for another 25- 30 minutes until cooked.

GARNISH

  1. Garnish with flat parsley or cilantro.

Recipe Notes

Serve with sabzi khordan, khiyar shoor, mast-o musir and barbari, lavash or taftoon bread.