I first had this at a friend's house. Her husband is Iranian and always makes the most wonderful Persian dishes. He offered to teach me how to make it one afternoon, and I've been making it (and tweaking the recipe) ever since. This is my favorite version so far. You can either saute the eggplant in a pan or brush them generously with olive oil and broil them in the oven. Sauteing them is the traditional way. Some people like to salt the eggplant for a few minutes (and then rinse them well) before sauteing. Doing this draws out the bitterness of the eggplant.
Khoresh-e bademjan
Olive oil (enough to brown the eggplant slices on both sides)
2 medium size eggplants (skin removed, cut into 4 pieces lengthwise)
2 tsp salt
2 tsp garlic powder
1 1/2 C onions, diced
1 lb. stew beef (cut into small cubes)
1 tsp. ground tumeric
1 tsp. ground black pepper
1/8 tsp cayenne pepper
1 1/2 C water
3 limes, squeezed (or about 9 TBSP of lime juice)
3 C tomatoes, diced
1/4 C tomato paste
Saute the eggplant pieces over medium high heat in a large heavy bottomed stock pot until they are browned (or broil them in the oven). Remove them from the pan and season them with the salt and garlic powder while they are still warm. Add the onions to the same pan and saute until they just begin to brown. Add the beef and continue to saute until they are no longer pink. Add the turmeric and black pepper and stir well until absorbed into the beef. Add the remaining ingredients along with the eggplant pieces. Bring to a boil, then cover and simmer over low heat for about 1 hour. Serve over Basmati rice. I also always have naan bread with it too.
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