Eggplant Khoresh Recipe

Free Recipe Eggplant Khoresh

Recipe Type: Free Misc Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 1

Ingredients for Eggplant Khoresh Recipe

1 Small; thin, seedless
-eggplant per person.
1 lb Meat or chicken legs; about
1 Very big onion; peeled and
-sliced
1 Cloves of crushed garlic.;
-(up to 2)
Salt and peper to taste.
sm Amount of Saffron disolved
-in hot water; ( for the
-special flavor).
1 ts Tumeric; (for the nice
-color).
1 Box; (small) of tomatoe
-paste or 2-3 pureed
-tomatoes.
2 sm Dry lemons; (limo Amani) or
-lemon juice. (up to 3)
Oil

Eggplant Khoresh Preparation

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 golden-brown. 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. NOUSH-E-DJAN !( Bon appetit) Posted to JEWISH-FOOD digest by Viviane & Israel Barzel <i_barzel@netvision.net.il> on Feb 21, 1998

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