Tokhme Banjanromi - Crimean Tatar Style Eggplant Stew

Ingredients

In this Crimean Tatar adaptation of Tokhme Banjanromi, we incorporate Crimean spices such as cumin, coriander, and fenugreek to add a unique flavor profile. Additionally, Crimean Tatar cuisine often uses lamb as a primary protein, so this recipe includes tender lamb pieces to enhance the richness of the stew. The Crimean version also incorporates a touch of smokiness by roasting the eggplant before adding it to the stew. We alse have the original recipe for Tokhme banjanromi, so you can check it out.

• 2 large eggplants 2 large eggplants
• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground fenugreek 1/2 teaspoon ground fenugreek
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 7g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 30g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F). Place the whole eggplants on a baking sheet and roast for 30-40 minutes, or until the skin is charred and the flesh is soft. Remove from the oven and let them cool. Once cooled, peel off the skin and roughly chop the flesh.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the lamb pieces and cook until browned on all sides. Remove the lamb from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
4. 4.
   Add the diced tomatoes to the pot and cook until they start to soften.
5. 5.
   Stir in the ground cumin, ground coriander, ground fenugreek, paprika, and cayenne pepper (if using). Cook for another minute to toast the spices and release their flavors.
6. 6.
   Return the lamb to the pot and add the roasted eggplant. Mix well to combine.
7. 7.
   Pour in the vegetable broth and season with salt and pepper to taste. Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it cook for 1-2 hours, or until the lamb is tender and the flavors have melded together.
8. 8.
   Serve the Tokhme Banjanromi hot, garnished with fresh cilantro. It pairs well with rice or crusty bread.

Treat your ingredients with care...

• Eggplants — Roasting the eggplants adds a smoky flavor to the stew. Make sure to prick the skin with a fork before roasting to prevent them from bursting.
• Lamb — For a more tender result, choose boneless lamb cuts such as shoulder or leg. Trim excess fat before cooking for a leaner stew.
• Crimean spices — If you can't find ground fenugreek, you can substitute it with fenugreek seeds. Toast the seeds in a dry pan, then grind them into a powder using a spice grinder or mortar and pestle.

Tips & Tricks

• To reduce the bitterness of eggplants, sprinkle salt over the chopped flesh and let them sit for 15 minutes. Rinse well before using in the stew.
• For a spicier version, increase the amount of cayenne pepper or add a chopped chili pepper.
• If lamb is not available, you can substitute it with beef or chicken for a different flavor profile.
• Allow the stew to simmer on low heat for a longer time to enhance the flavors and tenderness of the lamb.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors develop further.

Serving advice

Serve the Tokhme Banjanromi as a main course, accompanied by steamed rice or crusty bread. It can also be enjoyed on its own as a hearty stew.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro to add a pop of color. Serve it in a deep bowl to showcase the vibrant colors of the eggplant and tomato sauce.