Khoresht Bademjan

Cuisines

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Recipe

Ingredients

2 tablespoons	vegetable oil
1 large	onion, finely chopped
250 grams	beef or lamb, cut into cubes
1 teaspoon	turmeric powder
1 teaspoon	salt
0.5 teaspoon	black pepper
2 cups	water
3 medium	eggplants
2 tablespoons	tomato paste
2 medium	tomatoes, chopped
1 tablespoon	lemon juice
0.5 teaspoon	sugar
—	salt to taste
—	fresh parsley for garnish

Instructions

1. 1 Heat 1 tablespoon of vegetable oil in a pot over medium heat.
2. 2 Add the chopped onion and sauté until golden brown.
3. 3 Add the beef or lamb cubes and brown them on all sides.
4. 4 Stir in turmeric, salt, and black pepper.
5. 5 Pour in 2 cups of water and bring to a boil.
6. 6 Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes.
7. 7 Meanwhile, peel the eggplants and slice them lengthwise.
8. 8 Sprinkle the eggplant slices with salt and let them sit for 10 minutes to draw out moisture.
9. 9 Rinse the eggplant slices and pat them dry with paper towels.
10. 10 In a separate pan, heat the remaining 1 tablespoon of vegetable oil and fry the eggplant slices until golden brown on both sides.
11. 11 Remove the eggplant slices and set them aside.
12. 12 Add tomato paste and chopped tomatoes to the pot with the meat, stirring well.
13. 13 Add lemon juice and sugar, and adjust salt to taste.
14. 14 Layer the fried eggplant slices on top of the meat and tomato mixture.
15. 15 Cover the pot and let it simmer for another 20 minutes until the flavors meld together.
16. 16 Serve the Khoresht Bademjan hot, garnished with fresh parsley.