Spaghetti Bademjan has a lamb and eggplant based Middle Eastern tomato sauce covering our favorite pasta for a great comfort food meal.
Spaghetti Bademjan
By Sue Lau | Palatable Pastime
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Spaghetti Bademjan is my recipe of the day. It is inspired by Khoreshe Bademjan which is an Iranian stew made with stew beef or lamb chunks and eggplant in a very tomatoey sauce. That is usually served over rice.
I’ve used ground lamb (mince) in this one. And then placed the ragu over spaghetti. It is the best of both worlds.
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Bademjan, which refers to eggplant is at the basis of some of my favorite Iranian food. And there’s no reason it cannot be served on pasta instead of rice. Even though rice is very delicious.
And usually with a stew, I will use chunky meat and cook it until it is dinner. But spaghetti really likes a ragu made with ground minced meat.
The feta on this offers a finishing touch. The sumac is optional. But it also adds an edge of lemony flavor that brightens all the flavors.
Spaghetti Bademjan
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Spaghetti Bademjan
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Spaghetti Bademjan
Equipment
- pasta cooking pan; deep skillet
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 1 tablespoon minced garlic
- 1 pound ground lamb
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground turmeric
- 16 ounces globe eggplant peeled and diced
- 2 tablespoons fresh lime juice
- 16 ounces canned diced tomatoes
- 16 ounces canned crushed tomatoes
- 2 cups water
- 2 teaspoons ground cinnamon
- 1 teaspoon pomegranate molasses
- 1 cup sliced black olives
- 12 ounces cooked spaghetti
- 2 cups crumbled feta cheese
- 1 teaspoon ground sumac
Instructions
- Heat oil in a large skillet and cook onion, garlic and lamb until lamb browns.
- Spoon out any excess fat and discard; add the seasonings.
- Stir in the eggplant and cook until it starts to soften.
- Add lime juice, tomatoes, water, cinnamon, molasses and black olives and stir well.
- Reduce heat, cover and simmer for one hour, stirring occasionally.
- Serve sauce over spaghetti, sprinkled with feta cheese and sumac.
Notes
Nutrition
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