Khoresh Badmjan (خورش بادمجان) is a Persian stew made of fried skinned eggplants, lamb (or beef), tomatoes, an acidic element such as sour grape juice or sun-dried limes (typical to salty-sour nature of Persian cuisine) and mild aromatic spices such as turmeric, cinnamon and saffron.
Two different versions of this stew are common in Iranian cuisine that are: Ghoore Bademjan (غوره بادمجان ; sour grape eggplant stew) and Gheymeh Bademjan (قیمه بادمجان ; split peas and eggplant stew). Ghoore Bademjan, is usually made with fresh sour grapes or verjuice and has a thinner and aromatic broth. Gheymeh Bademjan is the other variation made by addition of fried eggplants to khoreshGheimeh (خورش قیمه ;split peas and fried potato stew) and instead od fried potatoes that are added to khoresh Gheymeh in the end.
