Gheimeh Baademjaan, Persian Seared Eggplant with Beef and Tomatoes

Food Photography, Recipes


Based on a recipe from Honest & Tasty.

  • 1 large Eggplant or the equivalent amount of the smaller eggplant variety
  • 2 tablespoons of Extra Virgin Olive Oil
  • 1/2 pounds of Lean Ground Beef
  • 1/2 Vidalia Onion, diced
  • 1/2 red pepper, diced
  • 1 teaspoon Turmeric Powder
  • Salt and pepper
  • 6 Campari Tomatoes), rinsed and cut into wedges
  • 1/2 cup of Sour Cream
  • 1 teaspoon of freshly minced garlic


  1. Peel eggplant (I know. The skin is good for you but we just don’t like it.) Dice 1/4 inch cubes. Fry until cooked in hot oil. Season with salt and pepper. Set aside.
  2. Cook till almost soft the onion and red pepper. Add garlic and cook for another minute or two. Set aside.
  3. Cook beef stirring often.  Return eggplant, red pepper, and onions to pan. Heat for 5-10 minutes. Add tomatoes and cook for a few more minutes until tomatoes are heated through.
  4. Serve with sour cream or yogurt over noodles—-if desired.

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