Recipe - Eggplant Khoresh

1 Small; thin, seedless
eggplant per person.
1 pound Meat or chicken legs; about
1 Very big onion; peeled and
cut or sliced up
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 23 pureed
tomatoes.
2 small Dry lemons; (limo Amani) or
lemon juice. (up to 3)
Oil

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 goldenbrown. 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.

NOUSHEDJAN !( Bon appetit)

Posted to JEWISHFOOD digest by "Viviane & Israel Barzel"
i_barzel@netvision.net.il on Feb 21, 1998