Eggplant Stew (Simple, Persian Style) |
|
 |
Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 6 |
|
Eggplant Stew the way my mom used to make it. Ingredients:
2 onions, finely chopped |
3 eggplants, medium |
1 1/2 lbs stewing beef |
2 garlic cloves, crushed |
1 teaspoon turmeric |
1 teaspoon salt |
16 ounces tomato sauce |
2 tablespoons olive oil |
1 tablespoon salt |
Directions:
1. Heat 1 tbs olive oil in a pot. Add the finely chopped onions and sauté over medium heat until they begin to brown.
2. Add the turmeric, beef and garlic. Cook until the beef is browned.
3. Add the water, tomato sauce, and 1 tsp salt. Cover, and simmer over low heat for 2.5 hours.
4. Slice the eggplant lengthwise into pieces about 1/4 thick. Sprinkle them on each side with the remaining salt and place them aside for 20 minutes in a strainer set over a plate.
5. Afterward, rinse each piece and pat dry. Sauté them in the remaining oil over medium heat until they begin to brown, then set them aside.
6. Add the eggplant to the beef and simmer for another hour.
7. Serve over Basmati rice or with bread.
|
|