Yield: 1 Servings
|1||Small; thin, seedless eggplant per person.|
|1 pounds||Meat or chicken legs; about|
|1||Very big onion; peeled and sliced|
|1||Cloves of crushed garlic.; (up to 2)|
|Salt and peper to taste.|
|small||Amount of Saffron disolved in hot water; ( for the special flavor).|
|1 teaspoon||Tumeric; (for the nice color).|
|1||Box; (small) of tomatoe paste or 2-3 pureed tomatoes.|
|2 smalls||Dry lemons; (limo Amani) or lemon juice. (up to 3)|
A persian dish, served with white rice. (on the archives under Rice "chelow").
Cut the eggplant (I don't peel them) lenghwise, sprinkle with coarse salt and set aside (to remove the bitter taste) in a colander. Then rinse and pat dry. Fry in a deep oil, until golden-brown. remove to a plate coverd with a cotton dish cloth to absorve excess of oil.
If using meat cook it apart, until almost tender. Fry the onion and garlic until golden in a small amount of olive oil add salt and peper, tumeric and saffron . Cover with water,add the tomatoe paste and let cook with the meat on a very low heat.
Add the eggplants to the khoresh, adjust seasonning, cover and cook for another half an hour .
Serve the Khoreh in a bowl appart from the rice.
NOUSH-E-DJAN !( Bon appetit)
Posted to JEWISH-FOOD digest by "Viviane & Israel Barzel" <i_barzel@...> on Feb 21, 1998