Vegan Persian Eggplant and Tomato Stew (Khoresh Bademjan) Recipe

Ingredients (16)

• 1 1/2 pounds eggplant, stemmed, peeled, and cut into 1-inch pieces
• 1/2 teaspoon kosher salt, plus extra for salting the eggplant
• 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
• 1 large yellow onion, trimmed, peeled, and finely sliced
• 3 cloves garlic, peeled, smashed, and finely chopped
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1 (28-ounce can) whole and peeled tomatoes, drained
• 1/2 cup water
• 1/4 cup pomegranate molasses
• Pinch saffron, optional
• 1 (6- to 7-ounce) container plain yogurt
• 1/4 cup fresh dill, chopped
• 2 to 3 cloves garlic, smashed, peeled, and finely chopped
• Pinch kosher salt