PERSIAN EGGPLANT STEW RECIPE | ALLRECIPES
- Sprinkle 2 teaspoons salt over eggplant.
- Heat oil in a large saucepan over medium-high heat. Cook eggplants until soft and browned, about 3 minutes per side. Drain on paper towels.
- Heat 1 tablespoon oil in a large saucepan over medium heat. Cook and stir onion and garlic until softened, about 5 minutes. Stir in stew meat, beef bouillon, cumin, and saffron; cook meat until browned, about 5 minutes. Stir in tomato paste until well mixed.
- Pour water and tomato sauce into the saucepan. Reduce heat to low and cover; cook, stirring occasionally, until sauce is reduced by half, about 2 hours 20 minutes. Stir in eggplants. Cook until heated through, about 10 minutes.
Nutrition Facts : Calories 522.9 calories, CarbohydrateContent 53.1 g, CholesterolContent 62.5 mg, FatContent 26 g, FiberContent 26.2 g, ProteinContent 28.4 g, SaturatedFatContent 7.6 g, SodiumContent 2742.3 mg, SugarContent 24.5 g
BORANIE BADEMJAN (PERSIAN EGGPLANT YOGURT DIP) RECIPE ...
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Prick eggplants all over with a fork and place on the baking sheet.
- Bake in the preheated oven, turning frequently, until soft, about 40 minutes.
- Place eggplants on a cutting board and let stand until cool enough to handle, 8 to 10 minutes. Peel off skin and chop flesh.
- Combine eggplant flesh, 2/3 cup Greek yogurt, garlic, 4 teaspoons chopped mint, lime juice, olive oil, salt, and pepper in a bowl; mix thoroughly. Spoon into a serving dish.
- Dissolve saffron in a small bowl of hot water; drizzle over eggplant mixture. Garnish with mint leaves and 1 teaspoon Greek yogurt.
Nutrition Facts : Calories 116 calories, CarbohydrateContent 15.8 g, CholesterolContent 7.7 mg, FatContent 5.1 g, FiberContent 7.8 g, ProteinContent 4.6 g, SaturatedFatContent 2 g, SodiumContent 609 mg, SugarContent 6.7 g
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