Khoresht Bademjan - Persian Eggplant Stew
yield: 4
total time: 300 minutes
Ingredients
- 2 pounds chuck roast Cut into cubes
- 1 cup chicken or Beef Broth
- 3 tablespoons butter
- 1 diced onion
- 2 tablespoons crushed garlic
- 1 can peeled tomatoes Crushed
- 2 tablespoons tomato paste
- 5 eggplants Korean, or regular eggplants, peeled & sliced length wise
- 2 teaspoons salt
- 4 tablespoons olive oil
- 1 teaspoon turmeric
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- 3 limes Dried Persian
Nutrition
- Calories : 1040 calories
- Carbohydrate : 59 grams
- Cholesterol : 210 milligrams
- Fat : 65 grams
- Fiber : 25 grams
- Protein : 64 grams
- SaturatedFat : 24 grams
- Sodium : 1510 milligrams
- Sugar : 19 grams
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