It has been FOREVER since we've had this and I was in the mood for it again, SO GLAD I made it. LOVE THIS DISH....
(different variations on prepping the eggplant)
1- Salt eggplant in a bowl the evening before, the next day you wont need as much oil to fry it up
2-2-3 t yogart and the yolk of 1 egg mixed together, put sliced eggplant in this mixture over night and again you wont need as much oil to fry it up
**** I actually didn't do either of those the night before and just sliced my eggplant and brushed with olive oil and baked until done****
1 onion
1-1.5 lbs beef, cut up into small cubes
Black pepper (shake shake)
Tumerick (Shake shake)
Salt (Shake shake)
Tomato Sauce
Safferon
Lemon Juice
In pot add chopped up onion to hot olive oil and cook tell soft, and in the beef and cook until no just slightly pink, add pepper, Tumerick and Salt , then add 2-3 small cans of tomato sauce and maybe a little bit of water to finsih cooking the beef
Turn heat down to Med at this point
20 minutes before serving add the eggplant to the pot and at the end add some safferon and maybe more salt. Also add in 1-2 t Lemon Juice
***Variation, 20 min before serving, add one STICK of cinnamon and take it out before serving***
Serve over long grain basmati rice. and ENJOY!!!
