Khoresht Baadenjaan



Ingredients: (4 servings)


lamb or beef, 400 grams
small eggplants, 8
medium onions, 3
tomato paste, 2 spoons
fresh lime juice, 2 spoons
cooking oil
salt
black pepper


Directions:


Peel onions and slice thinly. Fry in oil until slightly golden.
Cut meat into small pieces and fry with onions until colour changes.
Bring 2-3 glasses of water to a boil, and add to meat. Add salt and
pepper, and cook over medium heat for about one hour. When meat is
cooked, there should be about one glass of water left. Add tomato
paste and lime juice, and mix well.


Peel eggplants and slice length-wise to a thickness of 1 cm. Add salt
on both sides and fry in abundant oil on both sides over medium/low
heat until golden. Place eggplants over meat (but do not mix
with meat). Place the lid on and cook over low heat for another 10
minutes.



Roxana & Farzin Mokhtarian

F.Mokhtarian@ee.surrey.ac.uk