Bademjan sendiri berarti terong (eggplant) dalam bahasa Farsi (bahasa Iran). Rebusan bademjam ini sangat lezat sekali loh apabila digabungkan dengan Persian Rice a.k.a Polo (yang di post sebelumnya sudah saya sertakan resepnya) 😉
Mengapa bademjan ini menjadi menu favorit bagi orang-orang Iran? Nah, setelah hasil interview saya, ternyata mereka sangat memperhatikan kandungan nutrisi dalam sebuah makanan, seperti bademjan ini ternyata sangat bagus untuk otak, membantu pencernaan yang lebih baik, bisa sebagai pencegah diabetes, sebagai makanan untuk jantung, pengontrol tekanan darah tinggi, di dalam bademjan juga terdapat kandungan kalsium yang bagus untuk tubuh, juga terdapat kandungan zat besi juga loh. Wow, yuk segera coba untuk membuatnya!
INGREDIENTS
- 1 lb boneless lamb, cubed
- 1 lb eggplant, sliced
- 2 tablespoons salt
- 1 onion, diced
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1(15 ounce) can diced tomatoes
- water
- salt and pepper
- 1⁄2teaspoon cinnamon
- 1 teaspoon turmeric
- 2 garlic cloves, minced
- 2 tablespoons finely chopped of fresh mint
LET’S DO THIS!
1. Peel the eggplant and cut it lengthwise in half. (Cut it in half again if you are using a large eggplant.) Lightly salt and leave it to drain in a colander for half an hour. Rinse and pat it dry with paper towel, or leave to dry it overnight. (In fact, eggplant will ‘sweat’ when salted, don’t be scared!)
2. Fry the eggplant in oil until it is lightly colored. Remove and keep to the side.
3. Put 2 tablespoons of oil in a deep pot and fry the onion, adding the meat, pepper turmeric and tomato paste. Sauté until the onion is lightly colored. I’d like to add cinnamon in it as well 🙂
4. Add a glass of water and let it simmer until the meat is tender. Add more water if its required (if the dish doesn’t look liquidly then it will need more water). You can add mint at this stage.
5. When the meat is tender, add the eggplant, sugar, lemon, and salt to taste. Let the mixture boil for another few minutes. Taste and adjust the seasoning.
Iranian people prefer serving it still in a hot pan, but you can try it in different way as you like.
Happy cooking!
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