Bademjan - Delicious Persian Stew

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 eggplant
• 1/2 lb lamb
• 100 ml tomato paste
• 1 lemon
• 1 onion
• 1 teaspoon turmeric
• 2 tablespoons sugar

Recipe

• 1 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!).
• 2 fry the eggplant in oil until it is lightly colored. remove and keep to the side.
• 3 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.
• 4 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).
• 5 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.