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Khoresht Badenjan

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Khoresht Badenjan
Recipe type: Entree
Khoresht Badenjan is an Iranian food recipe of eggplant stew.
  • 2 eggplants
  • 1⁄2 cup oil
  • 2 onions, chopped
  • 1 tsp turmeric
  • salt and pepper to taste
  • 1 lb boneless leg of lamb, cubed
  • 3 tsp tomato paste
  • 1 cup tomatoes, chopped
  • 2⁄3 cup firm grapes
  • juice of 1 lemon
  • 3 tbsp parsley, minced
  1. Cut eggplant into 1⁄4-inch-thick slices. Lay them on a cutting board or tray, sprinkle with salt, and leave for about 20 minutes. Wash off the brown drops that accumulate, and wipe dry with paper towels.
  2. Fry in hot oil until golden brown on both sides. Set aside to drain on paper towels.
  3. Fry the onions in 2 tablespoons oil until golden brown. Add the turmeric, salt, pepper, and meat, and stir-fry until the meat has changed color.
  4. Add the tomato paste, tomatoes, grapes, lemon juice, and, if necessary, water to cover.
  5. Cover and simmer gently for 30 minutes.
  6. Add the eggplant and, if needed, a little more water.
  7. Simmer, covered, for 30 minutes more, or until meat is tender.
  8. To serve, ladle the meat and sauce in the middle of a warmed serving dish.
  9. Surround with eggplant slices, and sprinkle with minced parsley.

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