Khoresh and badenjan

Khoresh and badenjan

Stew with eggplant

Ingredients for people 4

• 400 g of tender red meat (beef or veal or lamb)
• 4 medium aubergines
• 1 egg white
• 3 onions
• 2 crushed garlic cloves
• 1 tin of tomato purée
• 80 g of dried yellow peas (lappeh) cooked in boiling water for 7-8 ′ and drained
• 2 tablespoons of lemon juice
• Oil for frying and 5-6 spoons for the sauté
• Salt
• Pepper
• 1 teaspoon of powdered saffron pistils and dissolved in 4 tablespoons of hot water
• 1 teaspoon of turmeric.

Preparation

Fry the finely chopped onions in a pan, add; garlic and meat also cut into strips or small pieces and stirring let it change color. Lower the heat and add salt, pepper, saffron and turmeric; incorporate the tomato purée and the previously boiled yellow peas. Stir and bake gently for 60 ′. In the meantime wash and peel the aubergines, cut them lengthwise in high slices 1 cm and after having removed the bitter juices, brush them with the egg white and fry them in hot oil. Absorb the excess oil and add them to the meat cooked in the I tomato. Let it simmer slowly for other 10 ′ so that the flavors blend well. After combining the aubergines with the meat, it is also possible to continue cooking in a preheated oven at 150 ° C for the same time. Serve with rice chelo

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Khoresh and badenjan