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    Khoresh Bademjan (Persian)

    List of Ingredients

    1 pound lamb, cubed -- trim fat
    1 pound eggplant -- sliced
    2 tablespoons salt
    1 onion -- diced
    2 tablespoons olive oil
    2 tablespoons tomato paste
    water -- as needed
    salt and pepper
    1/2 teaspoon cinnamon
    1 teaspoon turmeric
    1/4 teaspoon nutmeg
    1 tomato -- sliced
    2 cloves garlic -- minced
    2 tablespoons finely chopped mint


    Cut eggplant into quarters and then diagonally into 1/2-inch slices. Sprinkle liberally with salt and set aside. Set aside 1 tablespoon onion for garnish.
    In a large skillet, cook onion in olive oil untill golden brown. Add meat and brown. Cover with water and add tomato paste, turmeric, cinnamon and nutmeg. Let simmer until meat is tender.
    Meanwhile, rinse eggplant and dry with paper towels. Brown slices on each side in a hot skillet sprayed with olive oil spray or a dab of oil. Lay over meat and top with tomato slices. Add salt and pepper if desired. Cover and simmer until eggplant and tomato are tender, about 10 minutes.
    While meat is continuing to cook, place remaining onion in a small pan with a little olive oil and cook until soft. Add minced garlic and mint and cook 1 minute.
    Turn meat mixture into a serving dish and top with onion mixture.

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    NOTES : Serve with steamed rice. A Spinach and Orange salad would be good with this and, for another Persian touch, yogurt with cucumbers or spinach.




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