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Khoresh,  Beef w/Eggplant II (M, TNT)
Source: Diana Amiran
Serves: 4

1 eggplant, peeled and sliced in long, thin slices
1-1/2 lbs. lean meat, cut in about 1/2" small cubes
Flour for coating
2 tablespoons olive oil
1 onion, chopped
4 ounces canned mild tomato sauce
Pinch turmeric
Salt and pepper
1 tomato, seeded and cut in small dice
Juice of 1/2 yellow lemon (Persian dried lemon is customary but not necessary)

Sprinkle salt and the eggplant slices and drain in a colander for at least 1 hour or overnight. Rinse with cold water, squeeze lightly to release the remaining dark liquid and dry on paper towels.

Coat lightly with flour and sauté in the heated olive oil until golden on both sides, remove from the skillet and set aside.

In the remaining oil, adding more if necessary, brown the beef cubes and the onions together. Add sufficient water just to cover the meat and onions and then add the tomato sauce, turmeric, salt and pepper. Simmer for 1 hour or until the meat is softened.

Lay the eggplant slices on top of the meat and place the chopped tomato on the sautéed eggplant. Cover and simmer for 15 to 20 minutes more. Uncover and add the lemon juice. Delicious. Serve with yellow or white rice.

Poster's Notes:
This is a recipe shared with me by my friends Mohsen and Diana Amiran. It can be regarded I think as excellent Iranian/Persian home cooking. They told me that it is Diana's version of a history-honored recipe.

Posted by Elena Eder

Nutritional Info Per Serving: N/A