Iranian Egg Plant Stew
1 lb Lamb
3 Aubergine, (Eggplant)
3 T Tomato Puree
3 Dried Limes
Vegetable Oil For Frying
Salt & Pepper
Slice the egg plants, brush with oil, and place in pre-heated oven.
When brown, brush the other side with
oil and place back in the oven.
Remove once both sides are brown.
Chop and fry the onions.
lamb into one inch squares and add to the onions.
Fry for a few minutes until the meat is browned.
add water, salt, pepper, tomato puree, and dried limes and simmer gently until the meat is tender.
egg plant slices on top of the mixture and continue simmering until the egg plants have soaked the juices
and the stew is thickened.
Note: You can also add some lime juice to the mixture at any time to taste.