Aubergine Khoresh Recipe

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   ["A persian dish, served with white rice.", "(on the archives under Rice", """chelow"").", "Cut the aubergine (I do not peel them) lenghwise, sprinkle with coarse salt and set aside (to remove the bitter taste) in a colander.", "Then rinse and pat dry.", "Fry in a deep oil, till golden brown-brown.", "remove to a plate coverd with a cotton dish cloth to absorve excess of oil.", "If using meat cook it apart, till almost tender.", "Fry the onion and garlic till golden brown in a small amount of extra virgin olive oil add in salt and peper, tumeric and saffron .", "Cover with water,add in the tomatoe paste and let cook with the meat on a very low heat.", "Add in the aubergines to the khoresh, adjust seasonning, cover and cook for another half an hour .", "Serve the Khoreh in a bowl appart from the rice."]

* Per serving · 4 servings · Values may vary.

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