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