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Khoresht Badenjan
Posted by Kris Karam
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Khoresht Badenjan
Recipe type: Entree
Khoresht Badenjan is an Iranian food recipe of eggplant stew.
Ingredients
- 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
Instructions
- 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.
- Fry in hot oil until golden brown on both sides. Set aside to drain on paper towels.
- 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.
- Add the tomato paste, tomatoes, grapes, lemon juice, and, if necessary, water to cover.
- Cover and simmer gently for 30 minutes.
- Add the eggplant and, if needed, a little more water.
- Simmer, covered, for 30 minutes more, or until meat is tender.
- To serve, ladle the meat and sauce in the middle of a warmed serving dish.
- Surround with eggplant slices, and sprinkle with minced parsley.
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