Yakhnet Bathinjan

Description
Eggplant stew

Ingredients

 * 16 oz black eggplants, peeled, cubed
 * 20 oz lamb stew meat, cubed
 * 1 cup finely chopped onion
 * 1 tbsp salt
 * a dash of ground black pepper and allspice
 * vegetable oil
 * 1 tbsp butter or shortening

Directions

 * 1) Sprinkle salt on eggplant cubes.
 * 2) Place aside for 1 hour.
 * 3) Fry eggplant cubes in hot oil.
 * 4) Remove and drain on absorbent paper.
 * 5) Fry chopped onion for 2 minutes then sauté meat with 2 tbsp of butter.
 * 6) Cover with water, add salt and spices, and cook on high heat.
 * 7) Bring to a boil.
 * 8) Cover pot and cook on medium heat for 2 hours.
 * 9) Add fried eggplants to meat and stock.
 * 10) Cover pot and cook for 10 minutes.
 * 11) Serve eggplant stew with lemon wedges and eggplant dip.