Khoresht-E Bademjan (Eggplant Stew)

Cut the meat up into pieces (if its not already) and wash the meat. In a large pot heat up a small amount of oil to saute the onions in. Once the onions begin turning a golden color add the meat to it and stir around for a bit. Add salt, pepper, and turmeric to the meat and stir. Add 3 – 4 cups of water to the pot, tomato paste, and lemon juice then allow the contents to cook (place the lid on the pot and set burner to medium heat). While the stew is cooking you can prepare the eggplants. If you are using narrow and small eggplants peel the skin and then put a slice through the eggplant (lengthwise), rinse the eggplants, and add salt to each. If you are using larger eggplants peel the skin and chop the eggplant (lengthwise) into a few pieces, rinse, add salt to each piece. Heat up some oil in a frying pan and fry the eggplants until a golden brown color. Note: eggplants do absorb a lot of oil, so if you prefer to bake them that may be a good option and a bit healthier. When the Khoresht has thickened and most of the water is gone (should only have about 1 cup of water remaining) you will place the eggplants on top of the khoresht. Allow the Khoresht-e Bademjan to cook an additional 15 – 20 minutes for the eggplants to cook with the stew a bit. Serve with plain rice and any other side dishes (salad, mast, etc.)…and as always enjoy 🙂 Edit