Khoresht-E Bademjan (Eggplant Stew)
140 mins (prep 20, cooking 120)
13 ingredients
6-8 servings
This is a Persian dish made with eggplant and beef in a tomato based sauce. The stew is eaten poured over steamed basmati rice.It's very delicious and my favorite Persian dish to make!Check out my page for the recipe on how to make basmati rice.

Categories:  low-sat.-fat , beef , <-4-hours , iranian~persian , low-carb , southwest-asia-(middle-east) , low-sodium , low-in... , time-to-make , low-fat , low-calorie , main-dish , meat , healthy ,
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Serving Size (20.7 g)
Servings 6
Amount per Serving
Calories 13.72 Calories from Fat 0.81
% Daily Value *
Total Fat 0.09g 0.86%
Saturated Fat 0.03g 0.77%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 391.12mg 97.78%
Total Carbohydrate 3.35g 6.7%
Dietary Fiber 0.72 g 17.22%
Sugars 0.89 g %
Protein 0.52g 6.21%
Vitamin A 76.59IU% Vitamin C 5.7mg%
Calcium 11.41mg% Iron 0.6mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
stew meat, large eggplants, medium tomatoes, yellow split peas


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