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 hrs
Cook: 2 hrs
Yields: 4 Servings
Ingredients
1 lb stew meat
¼ cup olive oil
1 onion, chopped
2 cloves garlic, minced
salt & pepper
1 large eggplant
1 tomato, chopped
1 Tbs tomato paste
¼ cup lemon juice
1/4-1/2 cup water
½ cup frozen peas
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.