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1 small, thin, seedless eggplant per person
Cut the eggplant (I don't peel them) lengthwise, and keep whole; sprinkle with coarse salt and set aside in a colander (to remove the bitter taste) for at least fifteen minutes. Then rinse and pat dry.
Fry in deep oil, until golden-brown. Remove to a plate covered with a cotton dish cloth to absorb excess oil. You can freeze them after cooling for a later use.
Cook meat until almost tender. Fry the onion and garlic until golden in a small amount of olive oil; add salt and pepper, turmeric, and saffron.
Cover with water, add the tomato paste and let cook with the meat on very low heat. Add the eggplants to the khoresh, adjust seasoning, cover and cook for another half an hour. Do not overcook!
Poster's Notes:
Posted by Viviane Barzel
Nutritional Info Per Serving: N/A
1 pound meat, approximately (I buy goulash meat cut in tiny pieces)
1 very big onion, sliced
Salt and pepper to taste
Small amount saffron dissolved in hot water (for the special flavor)
1 teaspoon turmeric (for the nice color)
1 small can tomato paste or 2-3 pureed tomatoes
2-3 small dry lemons (limo amani) or about 3 tbsp. lemon juice
Oil
Serve as a sauce for rice. Serve the khoresh in a bowl apart from the rice.