This is a kind of Iranian aubergine (egg plant) casserole which Minoo makes for some of our Bahá’í meetings (notably Naw-Ruz).
This dish should serve about 5-6 people.
5 medium-sized aubergines
1 pound lamb or beef cut into cubes (we like chicken as well)
1 large onion chopped into thin slices
1 can chopped-tomatoes
Dried limes (or lime juice)
A pinch of turmeric
Salt and pepper to taste
1) Peel the aubergines and remove the stem. Slice lengthwise, sprinkle with a little salt and leave in a sieve to drain.
2) Fry the aubergine in a little oil until it begins to turn brown. Turn off heat and allow to stand.
3) Fry the meat and onions over a moderate heat until they turn golden-brown, adding the turmeric and salt and pepper (to taste).
4) Add water (about half a cup), chopped tomatoes, and limes. Cook on a medium-low heat for about 45 minutes.
5) Put the aubergine in a single layer in an oven dish. Pour the meat and tomatoes over the aubergine and cover with foil, cook in a medium oven for about an hour
6) Serve hot with Iranian-style rice (basmati is good).
Is it any surprise I have put on so much weight since I got married..?
P.S Minoo just reminded me- if you are using dried limes instead of lime juice, remove them before serving-they are only meant to add flavour to the dish whilst cooking.