Khoresh Bademjan Recipe: How to Make Persian Eggplant Stew

Ingredients

• 6 tablespoons olive oil, divided, plus extra as needed
• 2 large onions, thinly sliced
• 2 garlic cloves, thinly sliced
• 2 pounds skinless chicken thighs
• 1 teaspoon turmeric
• 1/2 teaspoon ground saffron, dissolved in 4 tablespoons water
• 1 teaspoon sea salt
• 1/2 teaspoon pepper
• 1 cup warm water
• 2 cups tomato sauce
• 4 tablespoons lime juice
• 1 teaspoon dried lemon powder (sadaf brand)
• 2-3 medium purple Chinese eggplant
• 2 large eggs, whites only, beaten
• 1 large onion, peeled and thinly sliced
• 20 grape tomatoes, halved