Ingredients:
500 grams lamb or beef
8 small eggplants
3 medium onions
2 tablespoons tomato paste
2 tablespoons fresh lime juice
cooking oil
2 teaspoons salt
1/2 teaspoon turmeric
1/2 teaspoon black pepper
Directions:
Peel onions and slice thinly. Fry in oil until slightly golden. Cut meat into small pieces and fry with onions until colour changes. Bring 2-3 glasses of water to a boil, and add to meat. Add 1/2 teaspoon salt, turmeric and pepper, and cook over medium heat for about one hour. When meat is cooked, there should be about one glass of water left. Add tomato paste and lime juice, and mix well.
Peel eggplants and slice length-wise to a thickness of 1 cm. Add salt on both sides and leave for two hours and then dry the moisture and fry in abundant oil on both sides over medium/low heat until golden. Place eggplants over meat (but do not mix with meat). Place the lid on and cook over low heat for another 10 minutes.
Serve Khorest-e Badenjaan hot with plain rice (Polow or Chelow).
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