Yakhnet Bathinjan

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Eggplant stew



  1. Sprinkle salt on eggplant cubes.
  2. Place aside for 1 hour.
  3. Fry eggplant cubes in hot oil.
  4. Remove and drain on absorbent paper.
  5. Fry chopped onion for 2 minutes then sauté meat with 2 tbsp of butter.
  6. Cover with water, add salt and spices, and cook on high heat.
  7. Bring to a boil.
  8. Cover pot and cook on medium heat for 2 hours.
  9. Add fried eggplants to meat and stock.
  10. Cover pot and cook for 10 minutes.
  11. Serve eggplant stew with lemon wedges and eggplant dip.