Yatimcheh – Vegan Eggplant Stew یتیمچه is a vegan Persian recipe that you can prepare in no time. It is a popular and wide-spread traditional recipe from across the country in Iran. In addition, it is an inexpensive and tasty dish with simple ingredients, as we use everything from the fields and meadows. It tastes great in late summer with sweet, fresh tomatoes. Yatimcheh is a one-pot dish, and the ingredients are layered up in a pan or pot.

The main ingredients are eggplants, tomatoes, multicoloured peppers, potatoes, onions and garlic. Turmeric provides for slightly sweet, spicy and tangy notes. The ingredients are similar to French ratatouille, but the taste is quite different. Well, do you like my healthy and shape-friendly dish now? Head to the kitchen and get started right away.

PERSIAN REGIONAL CUISINE: YATIMCHEH

Yatimcheh is part of the khorak (simple and quick dishes) خوراک یتیمچه food. This traditional food without chi chi differs in ingredients from region to region. After all, there are regional characteristics, and it depends on where you are eating yatimcheh. Some add the courgette, walnuts, thyme, tomato paste, or saffron. There are even versions with small cubes of meat or minced meat. Some dice all the ingredients, and others puree or mash it.

In Kashan, for example, yatimcheh is prepared only with potatoes, tomatoes and onions. On the other hand, in Shiraz it is prepared with courgettes instead of eggplants and sometimes with eggs. The Tabrizis, though, omit the potatoes. The Azaris from Iranian Azerbaijan even prepare it with minced meat, or chicken, lentils, beans, chickpeas and flavour it with saffron. The same dish can be so diverse.

WHAT DOES YATIMCHEH MEAN?

Yatimcheh, or یتیمچه in Farsi, translates as “little orphan” because meat is considered the father and mother in a Persian dish. Since yatimcheh contains no meat, it is seen as a little orphan and was a poor man’s food for a long time. Meat was considered a luxury in Persia for a long time and is still very important in Persian cuisine today. However, meanwhile more young and older people in Iran are changing their diet to vegetarian or vegan. You can find more vegan Persian recipes here on my blog.

VEGAN DISHES FROM ALL OVER THE WORLD

This month, the motto of Volker Mampft’s culinary world tour is – Vegan dishes from all over the world. So, if you want to discover vegan recipes from around the world, this is the right place for you. We’ll take you on a journey to China, Greece, Malaysia, Italy, India and more countries will be added until the end of the month. So feel free to check in from time to time.

Susanne von Magentratzel mit Cheung Fun – Gedämpfte Reisnudelrollen
Susanne von magentratzerl mit Malaiisches Dal-Curry
Friederike von Fliederbaum mit Fasolakia und Fisolen
Britta von Brittas Kochbuch mit Like-Chicken Tetrazzini
Britta von Brittas Kochbuch mit Erfrischender Sommersalat
Britta von Brittas Kochbuch mit Minestrone
Britta von Brittas Kochbuch mit Linsenpfannkuchen mit Tofu, veganem Tzatziki und Salat
Petra von Chili und Ciabatta mit Veganes Streetfood aus Nordindien: Pani Phulki – Pani Ke Pakode
Kathrina von Küchentraum & Purzelbaum with Vegane Pide mit Spinat

HOW TO PREPARE EGGPLANTS

Eggplants are a popular vegetable in Iran, and it is not possible to imagine life without them. So it’s not surprising that you can find a lot of delicious aubergine recipes. In Persia, aubergines are usually peeled and then cut into thick slices, as they are fried most of the time. The reason is that when you fry them, the skin gets a bit chewy, and it’s a bit difficult to eat. I usually like the skin and leave it on most of the time, as it contains nutrients and is tasty to me. For this recipe, however, I peeled the aubergines.

I also soak the eggplants in salt water for 30 minutes after washing it. As soon as the water turns black, I renew it and add salt again (in Iran, we use the water to wash our hands in case of excessive handsweating). I repeat this until the water remains clear. Before using the eggplants, I dry them well. This way, they loose any bitterness, become more digestible, taste much better and absorb less fat when fried. For this recipe, however, you don’t need to salt the aubergines because they are cooked. If you are also an aubergine lover, I have selected other recipes for you.

Kashk-e Bademjan – Auberginen-Dip 
Mirza Ghasemi – persischer rauchiger Auberginen Dip
Borai Bademjan – Auberginen-Dip mit Joghurt
Halim Bademjan – Auberginen-Dip
Khorak-e Bademjan – Auberginen Türmchen
Khoresht-e Bademjan – Lamm-Auberginen-Eintopf mit Verjus
Yatimak – Auberginen mit Schwarzaugenbohnen in Tamarinden Sauce

EGGPLANT HEALTH BENEFITS

In Teb-e Sonati – a traditional Persian medicine, eggplants have warm and dry properties. They are rich in vitamins A, B, and C and contain the following minerals: calcium, magnesium, potassium, copper, manganese, phosphate, zinc, and flavonoids. Eggplants are low in calories and rich in fiber, which has a detoxifying effect. They are also rich in antioxidants, stimulate the functions of the liver and pancreas, and lower blood pressure. The iron content in aubergines is helpful in cases of anemia. Eggplants contain small amounts of solanine, which is anti-inflammatory, antifungal, antibacterial, antipyretic, and cholesterol-lowering. The skin of the aubergine is rich in anthocyanins, which have a positive effect on type 2 diabetes.

INGREDIENTS VEGAN EGGPLANT STEW

1 tsp olive oil

2 large onions

4 large potatoes

2 eggplants

3 garlic cloves

1 mini red, yellow and green pepper

4 tomatoes

ADVIEH SPICE MIX

1 tsp turmeric*

salt, pepper

GARNISH (optional)

A few stems of parsley or cilantro

PREPARATION VEGAN EGGPLANT STEW

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

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

Cut the potatoes into thick rings and place on top.

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

Dice the mini peppers and add to the pot.

Slice the tomatoes and top with them.

PREPARATION ADVIEH

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 (optional)

Garnish with flat parsley or cilantro.

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

BEFARMAYID!

Susan

The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥

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Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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