|
Persian Recipes
Dolmeh Bademjan
|
|
|
Stuffed Eggplant.
|
|
|
Ingredients
|
|
4
|
Medium eggplants
|
|
¼ |
Cup yellow split peas
|
|
1 |
Cup water
|
|
1
|
Pound ground beef
|
|
1
|
Large onion
|
|
2
|
Tablespoons butter
|
|
¼
|
Teaspoon nutmeg
|
|
½
|
Teaspoon cinnamon
|
|
2
|
Tablespoons chopped parsley
|
|
1
|
Teaspoon salt
|
|
½
|
Teaspoon pepper
|
|
¼
|
Cup toasted pine nuts
|
|
1
|
Cup tomato sauce
|
|
3
|
Tablespoons lemon juice
|
|
|
Process
|
|
1
|
Wash eggplant. Remove pulp with apple corer. Wash inside of the eggplants well. Salt inside and let stand for one half
hour allowing the bitterness to go away
|
|
2
|
Cook split peas in water until soft.
|
|
3
|
Sauté beef and onions in butter. When all pink is gone, combine with split peas.
|
|
4
|
Add nutmeg, cinnamon and parsley, salt, pepper and pine nuts.
|
|
5
|
Rinse eggplants again under faucet to remove all salt.
|
|
6
|
Fill eggplants with mixture and place in a 350 degree oven, topping with tomato sauce and lemon juice. Cover and
cook for 30 minutes.
|
|
7
|
Serve warm or at room temperature with yogurt.
|
|
|
|
