Khoreshte Bademjan/Bademjoon - Eggplant and Meat Stew

I wanted to cook this dish for so long. I dont even remember when was the last time i cooked this. Maybe years ago. This is one of my favourite persian khoresht (stew). It is very easy to prepare.

Ingredients: 

- 300g stew meat

- 1 medium eggplant. Peel, sprinkle some salt on it and leave for half hour to get rid the bitterness

- 1 medium onion, dice

- 2 garlic cloves

- 1 tbsp tomato paste

- 1 tsp turmeric

- 1 medium ripe tomato, chopped

- juice of 1 lime

- salt and pepper to taste

- oil

Methods: 

1. Heat some oil, saute onion until translucent, sprinkle turmeric.

2. Add meat sear until all sides brown.

3. Add chopped tomato and tomato paste. Sprinkle some pepper.

4. When the sauce get thicken and dard red, pour water, covering the meat.

5. Simmer with low heat for 1-2 hours until meat tender. 

6. 20 minutes before ready, add lime juice 

7. While waiting for the stew to be cooked, pat dry the eggplant with kitchen towel and deep fry until golden brown.

8. Add the eggplant to the stew to absorb the flavors 15 minutes before turn off heat.

9. Serve with rice and your choice of salad.