Persian Ghormeh-Style Eggplant Khoresh Bademjan

Middle-eastern · 60 min · Beef · gluten-free, dairy-free, low-carb, high-protein

Shop ingredients

Ingredients

• 1.25 lb beef stew meat
• 4 Chinese eggplants
• 1 large yellow onion
• 1 cup canned tomato sauce
• 2 dried limes (limoo omani)
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/4 cup olive oil

Method

1. Peel eggplants in stripes, salt them 15 minutes, then pat dry and fry in oil until golden; set aside.
2. Brown sliced onion in the pot with turmeric, then sear the beef.
3. Add tomato sauce, cinnamon, pierced dried limes, and 3 cups water; simmer covered 40 minutes.
4. Lay the fried eggplant on top and simmer gently 15 minutes without stirring so they stay intact.
5. Season with salt and squeeze the limes into the sauce.
6. Serve over steamed basmati rice.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook