Yatimcheh Eggplant
A meat-free eggplant and tomato stew using one measured tablespoon of oil.
Preparation: 20 min · Cooking: 55 min · Total: 1 hr 35 min · 2 servings
Ingredients
- 250 g Peeled raw eggplant
- 125 g Fresh tomatoes
- 125 g Trimmed onion
- 0.25 tsp Ground turmeric
- 1 tbsp Vegetable oil, half for onion and half for eggplant
- 60 ml Warm water retained in the stew
- 0.5 tsp Salt for salting eggplant, rinsed off
- 500 ml Rinsing water, discarded
- Salt, to taste
- Ground black pepper, to taste
Instructions
Dice and salt
Dice 250 g peeled eggplant into roughly 2 cm cubes. Toss with 0.5 tsp processing salt and rest 20 minutes. This is a preparation choice, not a guarantee of bitterness removal. Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve all ingredients for 1 serving or multiply by four for 8. Keep the same food thickness and use additional pans or batches. Temperatures and first-check times do not multiply. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml.
Dice 250 g peeled eggplant into roughly 2 cm cubes. Toss with 0.5 tsp processing salt and rest 20 minutes. This is a preparation choice, not a guarantee of bitterness removal.
Dice and salt: 1200 seconds
Rinse and dry
Rinse salted eggplant with 500 ml process water and discard that water; pat dry well. Chop 125 g onion and 125 g tomato. Keep the separate 60 ml cooking water for the stew.
Rinse salted eggplant with 500 ml process water and discard that water; pat dry well. Chop 125 g onion and 125 g tomato. Keep the separate 60 ml cooking water for the stew.
Sauté onion with half the oil
Heat 0.5 tbsp of the total 1 tbsp oil over medium heat. Sauté onion from 5 minutes until softened. Do not use two tablespoons in this base.
Heat 0.5 tbsp of the total 1 tbsp oil over medium heat. Sauté onion from 5 minutes until softened. Do not use two tablespoons in this base.
Sauté onion with half the oil: 300 seconds
Add eggplant and spices
Add 0.25 tsp turmeric and pepper, eggplant and the remaining 0.5 tbsp oil. Cook over medium heat from 5 minutes, stirring. This is a light sauté, not deep-frying.
Add 0.25 tsp turmeric and pepper, eggplant and the remaining 0.5 tbsp oil. Cook over medium heat from 5 minutes, stirring. This is a light sauté, not deep-frying.
Add eggplant and spices: 300 seconds
Simmer covered
Add tomatoes and 60 ml warm water. Cover with a normal fitted lid and simmer over medium-low heat from 25 minutes until eggplant is fully tender and sauce thickened.
Add tomatoes and 60 ml warm water. Cover with a normal fitted lid and simmer over medium-low heat from 25 minutes until eggplant is fully tender and sauce thickened.
Simmer covered: 1500 seconds
Check tenderness and salt
Taste and add listed finishing salt only if needed. The eggplant must have no firm raw centre; lower heat if sauce catches. Do not add garlic or herbs from the old comparison table.
Taste and add listed finishing salt only if needed. The eggplant must have no firm raw centre; lower heat if sauce catches. Do not add garlic or herbs from the old comparison table.
Serve and retain the oil allowance
Serve the tender stew warm in two portions. Half has 0.5 tbsp total oil and 30 ml retained water; fourfold has 4 tbsp and 240 ml.
Serve the tender stew warm in two portions. Half has 0.5 tbsp total oil and 30 ml retained water; fourfold has 4 tbsp and 240 ml.
Chill the stew promptly
Refrigerate shallow portions promptly within 2 hours at 4°C or colder. Use within 2 days and reheat once to 74°C throughout.
Refrigerate shallow portions promptly within 2 hours at 4°C or colder. Use within 2 days and reheat once to 74°C throughout.
Tips
- Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve all ingredients for 1 serving or multiply by four for 8. Keep the same food thickness and use additional pans or batches. Temperatures and first-check times do not multiply. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml.
Common mistakes
- Keep perishables at 4°C or colder and raw animal ingredients/tools separate from ready-to-eat food. Refrigerate promptly within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Substitutions
- Keep the specified ingredients, states and measured allowances; no unmeasured substitution is approved for this master.
Storage
Refrigerate covered at 4°C or colder and use within 2 days, never beyond earlier ingredient use-by limits. This is a selected household limit, not validated shelf life. Keep perishables at 4°C or colder and raw animal ingredients/tools separate from ready-to-eat food. Refrigerate promptly within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Reheating
Reheat once to 74°C throughout; surface warmth alone is insufficient.
About this recipe
A meat-free eggplant and tomato stew using one measured tablespoon of oil.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.