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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the eggplant and cut it lengthwise in half. (Cut it in half again if you are using a large eggplant.) Lightly salt and leave it to drain in a colander for half an hour. Rinse and pat it dry with paper towel, or leave to dry it overnight. (Eggplant will ‘sweat’ when salted, don’t be scared!). | 2. Fry the eggplant in oil until it is lightly colored. Remove and keep to the side. | 3. Put 2 tablespoons of oil in a deep pot and fry the onion, adding the meat, pepper turmeric and tomato paste. Sauté until the onion is lightly colored. | 4. Add water and let it simmer until the meat is tender. Add more water if its required (if the dish doesn’t look liquidly then it will need more water). | 5. When the meat is tender, add the eggplant, sugar, lemon, and salt to taste. Let the mixture boil for another few minutes. Taste and adjust the seasoning. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1			-	-	-	-
lamb	1/2			605.556	0.0	38.2838	48.9661
tomato paste	100			1312.0	302.56	69.12	7.52
lemon	1			1.2808	0.4116	0.0486	0.0132
onion	1			64.0	14.944	1.76	0.16
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
sugar	2	tablespoons		110.124	27.5448	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.