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Suggested Recipe Nutrition Facts Video

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Khoreshe Bademjan (Eggplant Stew)

6 Servings 

Ingredients

8 small Eggplants
2 large Onion
1 lb. Stew Meat
1 tablespoon Tomato Paste
2 tablespoons Lime Juice
 Grapeseed Oil
 Salt

Directions

Prior to Cooking:
Wash and peel the eggplants. Sprinkle the eggplants with salt and place them in a strainer for half an hour for eggplants to lose their bitter water.

1. Chop onions, heat two tablespoon oil in a large pot over medium heat sauté the onion until golden brown
2. Add meat and three glasses of water to the pot; cover the pot over low heat for 1 hour
3. Meanwhile fry the eggplants in a pan until eggplants are golden and cookd
4. Add the eggplants, tomato paste, salt and lemon juice to the meat
5. Cover the pot over low heat for 1 hour.
6. Check the tenderness of meat also taste for seasoning.

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Note: 

- Frying eggplants needs lots of oil in order to use less oil you may brush eggplants with egg white and then fry it. Also, if the eggplants are big you may cut them in half from the side.
- You may serve the stew with Chelow (white rice), Kateh (Iranian-style steamed rice), or bread.


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