Photograph of the finished Khoresht bademjan

Middle East · Cà tím om thịt cừu Khoresht bademjan

Khoresht bademjan

2 hr Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 1.2 kg
  • Photograph of Eggplant Eggplant 1.4 kg
  • Photograph of Tomato Tomato 12
  • Photograph of Onion Onion 2.4
  • Photograph of Turmeric powder Turmeric powder 16 g
  • Photograph of Dried limes Dried limes 8
  • Photograph of Oil Oil 280 ml
  • Photograph of Thick tomato passata Thick tomato passata 160 g
  • Photograph of Salt Salt 24 g
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Peel the eggplant into strips, then toss with salt for 30 minutes and drain well.
  2. 2 Fry the eggplant slices in oil for 6 minutes on each side until golden brown and tender, then set aside on paper towels.
  3. 3 Frying the vegetables separately and placing them on top at the end is the principle of khoresht bademjan; simmering them together involves mashing them into a paste.
  4. 4 Sauté the onions with turmeric, then add the lamb and fry for 8 minutes.
  5. 5 Add tomatoes, tomato sauce, and lemon zest, then simmer for 70 minutes in enough water to cover.
  6. 6 Arrange the eggplant slices on top of the pot, then cover and simmer for another 20 minutes without stirring.

With an appliance

  • Pressure cooker 1 hr 20 min

    Replace step 5: pressure cook for 25 minutes, then release the pressure naturally, then arrange the eggplant slices on top and cook with the lid open for 15 minutes.

Start cooking