Khoreshte Bademjoon

INGREDIENTS:
1 lb lean beef steak
4 or 5 Chinese Eggplant
2 8oz. can tomato paste
1 Medium White Onion
1 tsp. tumeric
1 tsp. cinimon
2 Spoonfull Brown Sugar
1/2 cup split peas

Cut the very top and bottom off the eggplants. Skin the eggplants in alternating 1cm strips. This will leave 50% of the skin of the eggplant (in thin rows) on the eggplant allowing the eggplant to retain its form when it is fried. Cut the chinese eggplant in half vertically

Fry eggplant strips n a frying pan with an abundant amount of oil at medium high heat until both sides are golden brown.

Sauce:

Prep your steak or lamb by cutting it into 1/2 in cubes

In a tall pot add a bit of oil and add your diced medium onion. In my case I like to add a package of baby bella mushrooms as well. Saute till the onions are soft and golden and add the beef steak cubes. You could start by sauteing the mushrooms if you choose to include them to make them a bit softer.

Add your cubed beef steak or lamb and stir till the red in the meat is replaced with a slight brown. Add the 4 cups of water and 1.5 cans of tomato paste and mix well.

Add tumeric, cinnimon and brown sugar, stir and bring to a boil then reduce heat to a fast simmer. Salt & Pepper to taste. Leave simmering and uncovered for 45 mintutes and stir frequently.

In a small pot bring split peas to a boil util they are medium cooked (not fully cooked).

Preheat your oven to 325

Combine:

In a large casserole dish lay your fried eggplant.

Combine your medium cooked split peas and sauce and pour over the eggplant.

Bake at 325 for between 25 and 35 minutes (remember its already cooked so this is just infusing the eggplant and sauce.

Serve with Basmati Rice.

Enjoy!