Badem Joon
September 24, 2015
My friend Chris made this Persian eggplant stew called Badem Joon. You can make it with lamb or beef. He served it with basmati rice. It's really delicious!
- Prep: 1 hr
- Cook: 2 hrs
- Yields: 4 Servings
Directions
1Preheat oven to 400 degrees.
2Cut eggplant lengthwise into ¾ inch slices. Place on baking sheet and salt both sides. Place in colander and drain for 1 hour. Dry eggplant slices with paper towels. Brush both sides with ½ the olive oil and place on foil lined baking sheet. Bake for 30-40 minutes.
3Cut meat into 1” pieces. Heat the other ½ of the oil in a Dutch oven. Add meat and sear. Add onion, cook 5 min.. Add garlic, salt & pepper. Then add tomato, tomato paste, lemon juice and water. Layer eggplant on top of meat and cook for 1 hour.
4Add the frozen peas, for the last 5 minutes.
5Serve with rice.
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