Choresh Bademjon (Meat and eggplant goulash)
Published March 30, 1982
- Total Time
- 3 hours 25 minutes
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Ingredients
1 large ripe eggplant
Coarse salt
2 large onions, sliced thin
2 ½ to 3 pounds lean chuck beef cut in 1-to-1 ½-inch cubes
½ cup corn oil
2 teaspoons salt, or to taste
½ teaspoon white pepper, to taste
3 ripe, peeled plum tomatoes (optional)
1 8-ounce can tomato sauce
GARNISH
steamed white rice
Nutritional analysis per serving (4 to 6 servings)
13 grams carbs; 137 milligrams cholesterol; 475 calories; 10 grams monosaturated fat; 11 grams polyunsaturated fat; 6 grams saturated fat; 27 grams fat; 5 grams fiber; 1010 milligrams sodium; 48 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel eggplant and cut lengthwise into slices about ¾-inch thick. Sprinkle with coarse salt and let stand at room temperature for about 1 hour, or until brown juices drain off. Set aside.
- Step 2
Pat slices dry. Heat ¼ cup oil in 2 ½-to-3-quart Dutch oven or stewpot and in it gently saute onions over moderate heat until they are soft and bright golden brown. Stir in meat and add half of salt and pepper. Cover and simmer gently over moderate heat for about 2 hours, or until meat is completely tender. Stir frequently to prevent scorching and add water only if cooking liquid evaporates.
- Step 3
While meat cooks and when eggplant slices have drained, pat them dry and fry gently in single layer in remaining oil in skillet. Turn eggplant slices so that each side is light golden brown and is tender. Eggplant should be done in about 7 minutes. Set aside.
- Step 4
If fresh tomatoes are used, add them half an hour before the beef is finished cooking. Add tomato sauce 15 minutes before end of cooking time.
- Step 5
Five or 10 minutes before serving, lay eggplant slices over top of beef and reheat together. Adjust seasonings. Serve spooned over steamed rice.
This can also be prepared with lamb or veal, using stewing cuts such as shoulder.
Private Notes