Recipe courtesy Mahin Khatemee
INGREDIENTS:
6 long Chinese eggplants
1 large white onion chopped
2 pounds of beef cut into 1 inch chunks
1 onion
1/2 cup of vegetable oil
1/2 tablespoon of salt
1/4 tablespoon black pepper
1/4 tablespoon ground saffron
8 ounce can of tomato sauce
PREPARATION:
The night before, peel the eggplants and sprinkle them w/ salt. After 2 hours, squeeze them by hand to drain them.
Carmelize the chopped onions in large pot. Add the beef to it and half of the salt. As the meat browns, adds saffron and a cup of water to the mixture. Cook for 1 1/2 hours. Remove from heat.
Preheat oven to 350 degrees.
Transfer meat and onions to bakeware. Place the eggplant on top. Cook in the oven for 1 hour.
Serves: 6-8
