Bademjan

• 1 Pound Ground lamb (or shrimp or tofu)
• 2 Onions, finely sliced
• 4 Cloves Garlic, chopped
• 1/2 C Olive oil
• 1/2 t Nutmeg
• 2 T Cinnamon
• 1/4 t Tumeric
• 1 t Salt
• 1/2 t Pepper
• 2 Medium Eggplants
• 3 T Tomato Paste
• 1/2 C Tomato Juice / Sauce
• 2 Lemons, freshly squeezed
  
  

1 Brown meat, onion and garlic in 3 T oil. Add nutmeg, cinnamon, tumeric, salt and pepper.

2 Pour in 3 C water, boil and cover. Reduce heat to low and simmer for 1 hour.

3 Peel eggplants, cut lengthwise into quarters. Sprinkle with salt and let stand for 20 minutes. Rinse and pat dry.

4 Add tomato paste, tomato juice or sauce, lemon juice to the meat, mix well, taste and adjust seasoning.

5 Preheat oven to 350.

6 Saute eggplant in skillet with the rest of the oil (alternatively bake them).

7 Pour meat mixture into a deep oven-proof dish and lay eggplant on top. Cover and bake for 45 minutes.

8 Serve with hot Chelo.

Bademjan