In order to bring you the best organic produce, some ingredients may differ from those depicted.

Khoresh bademjan eggplant stew with dill and flatbreads

Dairy-Free, Soy-Free, Mediterranean, Vegan, Family-Friendly, Protein Plus

2 Servings, 720 Calories/Serving

30–45 Minutes

This colorful veggie stew is served with flatbreads, and we wholeheartedly encourage you to use them to scoop up the chunky stew. Go ahead, eat with your hands!

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

2 organic Asian eggplants
1 organic yellow onion
1 organic orange
4 or 5 sprigs organic fresh dill
½ cup red lentils
Sunbasket bademjan spice blend (granulated garlic - turmeric - coriander - cumin - cinnamon)
1 cup diced fire-roasted tomatoes
4 round whole grain lavash
1 tablespoon pomegranate molasses
3 ounces organic baby spinach or other leafy greens

Nutrition per serving

Calories 720, Total Fat 17g (22% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 260mg (11% DV), Total Carb. 119g (43% DV), Fiber 23g (82% DV), Total Sugars 26g (Incl. 5g Added Sugars, 10% DV), Protein 26g
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep and brown the eggplant

Cut the eggplant lengthwise into quarters, then crosswise into 2-inch lengths.

In a large sauce pot over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Working in batches if needed, add the eggplant, season generously with salt and pepper, and cook, turning occasionally, until well browned and starting to soften, 4 to 5 minutes. Transfer to a plate. Do not clean the pot.
While the eggplant cooks, prepare the remaining stew ingredients.

Prep the remaining ingredients; start the stew

Peel and thinly slice enough onion to measure 1 cup [1½ cups]
Zest and juice the orange, keeping the zest and juice separate. [Zest and juice 1 orange; save the remaining orange.]
Coarsely chop the dill.

In the same pot used for the eggplant, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften and lightly brown, 2 to 3 minutes. Stir in the lentils and cook until lightly toasted, 1 to 2 minutes. Stir in the bademjan spice blend and cook until fragrant, about 30 seconds.
Add the tomatoes and 2 cups [4 cups] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the lentils are starting to soften, 6 to 8 minutes.
While the stew simmers, prepare the lavash.

Toast the lavash

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the lavash, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven. Tear the lavash into 2-inch pieces and season lightly with salt.

Finish the stew

To the pot with the stew, add the eggplant, pomegranate molasses, 1 teaspoon [2 tsp] orange zest, and 2 tablespoons [¼ cup] orange juice. Return to a simmer and cook until the lentils are completely tender and the eggplant is very soft, 3 to 5 minutes. Working in batches if needed, stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper and any remaining orange juice.

Serve

Transfer the stew to individual bowls, garnish with the dill, and serve with the lavash.

Kids Can!

Measure the onion.
Juice the orange.
Measure the water for the stew.
Tear the lavash.
Garnish with the dill.

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