BADEMJAN - DELICIOUS PERSIAN STEW
Bademjan means "eggplant" in Farsi (otherwise known as Persian, the language spoken Iran). This stew works fantastically with Persian rice (Polo) and is a dish which can be modified for vegetarians very easily. Such comfort food-everyone will enjoy this dish.
Provided by Persian Cook
Categories Stew
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Peel the eggplant and cut it lengthwise in half. (Cut it in half again if you are using a large eggplant.) Lightly salt and leave it to drain in a colander for half an hour. Rinse and pat it dry with paper towel, or leave to dry it overnight. (Eggplant will 'sweat' when salted, don't be scared!).
- Fry the eggplant in oil until it is lightly colored. Remove and keep to the side.
- Put 2 tablespoons of oil in a deep pot and fry the onion, adding the meat, pepper turmeric and tomato paste. Sauté until the onion is lightly colored.
- Add water and let it simmer until the meat is tender. Add more water if its required (if the dish doesn't look liquidly then it will need more water).
- When the meat is tender, add the eggplant, sugar, lemon, and salt to taste. Let the mixture boil for another few minutes. Taste and adjust the seasoning.
Nutrition Facts : Calories 352.2, Fat 12.2, SaturatedFat 4.9, Cholesterol 60, Sodium 484.1, Carbohydrate 44.5, Fiber 12, Sugar 27.7, Protein 21.6
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