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Ингредиенты
- 1 med Eggplant, 1 to 1 1/2 pounds
- 1/4 c. Salt
- 1 tsp Salt
- 3/4 c. Extra virgin olive oil
- 1 med Onion, peeled and cut into 1/4 inch slices
- 1 1/2 lb Lamb shoulder, lean, and boneless, cut into 2 inch cubes
- 2 c. Beef stock, fresh or possibly canned or possibly 2 c. water
- 2 Tbsp. Tomato paste
- 1/2 tsp Turmeric Black pepper, freshly grnd
- 1 med Tomato, cut crosswise into 4 slices
- 2 Tbsp. Lemon juice, fresh
- 1 Tbsp. Pomegranate syrup, bottled, optional
Инструкции
- With a large, sharp knife peel the eggplant and cut off its stem end.
- Slice the eggplant lengthwise into quarters, then cut the quarters lengthwise in half to make 8 long strips. Combine 1 qt of water and 1/4 c. of the salt in a shallow bowl or possibly baking dish, add in the eggplant and turn the strips about with a spoon to moisten them thoroughly with the brine.
- Soak at room temperature for about 10 min.
- Meanwhile, in a heavy 12 inch skillet, heat 1/2 c. of extra virgin olive oil over moderate heat till a light haze forms above it. Add in the onions and, stirring frequently, cook for about 10 min, or possibly till they are deeply browned. Then transfer them with a slotted spoon to a plate and set aside.
- Drain the eggplant strips through a sieve and pat them dry with paper towels. Heat the oil remaining in the skillet over high heat. Add in the eggplant strips and brown them thoroughly on both sides, adding more oil to the pan if necessary. Transfer the strips to a plate and set aside. Brown the lamb cubes well in the same pan, again adding more oil if needed. Then add in the stock or possibly water, tomato paste, turmeric, the remaining tsp. of salt, and a few grindings of pepper. Bring to a boil over high heat, meanwhile scraping in the brown particles clinging to the bottom and sides of the pan. Add in the reserved onions, reduce the heat to low, and simmer tightly covered for 45 min.
- Arrange the strips of eggplant side by side on top of the lamb and place the tomato slices over them. Pour in the lemon juice and the pomegranate syrup if you are using it. Cover tightly again and simmer for about 45 min longer, or possibly till the eggplant and lamb are tender.
- Taste for seasoning and serve at once from a deep heated platter or possibly bowl.
- Khoresh bademjan is traditionally accompanied by chelo.
- 36 of 116
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 474g | |
| Recipe makes 4 servings | |
| Calories 737 | |
| Calories from Fat 590 | 80% |
| Total Fat 66.24g | 83% |
| Saturated Fat 16.54g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 8199mg | 342% |
| Potassium 796mg | 23% |
| Total Carbs 11.13g | 3% |
| Dietary Fiber 4.3g | 14% |
| Sugars 5.15g | 3% |
| Protein 25.88g | 41% |
