Name: Khoresh Bademjan: Eggplant and minced meat stew
Yield: 4 Servings
Cuisine: Iranian Food
Ingredients: Minced beef: 500g; Big eggplants: 2; Onions: 2; Minced tomatoes: 400g; Tomato sauce: 200g; Cloves of garlic: 2; Green lemon: 1; Cinnamon: 1/2 teaspoon; Turmeric: 1/2 teaspoon; Salt & Pepper: To your taste

Cuisine:

Iranian Food

Serves 4
Easy

Ingredients

500g
Minced beef
2
Big eggplants
2
Onions
400g
Minced tomatoes
200g
Tomato sauce
2
Cloves of garlic
1
Green lemon
1/2 teaspoon
Cinnamon
1/2 teaspoon
Turmeric
To your taste
Salt & Pepper

Directions

Votes: 5

Khoresht Bademjan is a simmered stew made with eggplant, ground meat or lamb and tomatoes.

Steps

1 Done	Remove bitterness from eggplants Peel the eggplants, cut them into slices, place them in a large bowl and salt them. Pour the water into the bowl, taking care to completely cover the eggplants. Cover the bowl and let the eggplants soak for around 10 minutes to remove their bitterness.
2 Done	Drain them and fry the eggplant slices in a little oil on both sides and set them aside.
3 Done	Preparation of the sauce In a deep pot heat 2 tablespoons of oil and add the chopped onion. Sauté until the onion is translucent. Add the garlic and mix everything together.
4 Done	Add the minced meat and the spices: turmeric, cinnamon, salt and pepper. Mix all this so that the meat soaks up these spices, let sauté for a few moments until the meat browns.
5 Done	Add the crushed tomatoes and tomato sauce. Cover with water and bring to a boil, then reduce the heat and cover the pot. Cook for about 1 hour over medium heat.
6 Done	Once the sauce is reduced (but not too much otherwise add hot water) and the meat is cooked (it will come off easily). Add the grilled eggplant slices. You can save a few for garnish.
7 Done	Add the juice of a lime. Taste and adjust the seasoning to your taste.
8 Done	Serve with steamed Persian rice or saffron rice. You can also serve it with Sir Torshi (garlic in vinegar).