Thursday, January 9 2014, 01:29 PM MST
Khoresht Bademjan (Eggplant Stew)
As Aired on January 9, 2014
Recipe Courtesy of Adrian Denny
2 lbs chicken, cubed
2 large eggplant, peeled and sliced
1 white onion finely chopped
3 garlic cloves, minced
4 tablespoons lemon juice
4 tomatoes cut in quarters
2 tablespoons tomato paste
1 teaspoon turmeric
1/2 teaspoon cinnamon
1 teaspoon salt
1 teaspoon pepper
1.) Peel your eggplant and slice in long quarters.
2.) Chop onion into small pieces and fry your onion in olive oil on medium heat until it becomes soft. Add cubed chicken with onion and fry on medium heat, just browning it.
3.) Add turmeric, garlic, cinnamon, lemon juice, tomato paste, salt and pepper to your meat.
4.) Add 2-3 cups of water and stir well.
5.) Preheat oven at 350
6.) In a frying pan add olive oil to coat the pan. Over medium-high fry your eggplant pieces until soft and brown. Place them on paper towel so you drain some of that olive oil from them. Then place them in a baking pan.
7.) Slice your tomatoes in quarters and place in pan. Add all other ingredients in pan.
Place pan in oven for 45 minutes. Once finished, pour over some steamed basmati rice and serve!