Aubergine Khoresh

Name: Aubergine Khoresh
Ingredients: Butter or oil; 2 tablespoons dried crushed mint; 60 g (2 oz) brown lentils or yellow split peas, soaked for a few hours; Black pepper; ¼ teaspoon grated nutmeg (optional); ½ teaspoon ground cinnamon (optional); ½–1 teaspoon turmeric (optional); 500 g (1 lb) lean stewing beef or lamb, cubed; 2 aubergines, sliced; Salt; 1 large onion; 1–2 cloves garlic, crushed

Preparation info

Difficulty
Medium

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

Chicken may be used for this sauce instead of lamb or beef. A courgette sauce is prepared in the same way, using 500 g (1 lb) whole courgettes.

Ingredients

2 aubergines, sliced
Salt
1 large onion
Butter or oil

Stew
Sauce
Gluten-free

Method

Sprinkle aubergine slices with salt and leave them to drain in a colander for at least 30 minutes to rid them of their bitter juices.

Chop the onion finely and set aside 1 tablespoon to use as a garnish. Fry the remainder in 2