Batengen Yaghnee (Eggplant Stew)

1. 1

   Slice the eggplants and sprinkle them with salt.

2. 2

   Allow them to drain in a colander for at least 1/2 hour.

3. 3

   Fry the onion in 2 tablespoons oil until soft and golden.

4. 4

   Add the meat and brown well.

5. 5

   Add the tomatoes and squash them with a fork.

6. 6

   Stir in the tomato paste and lemon juice and mix thoroughly.

7. 7

   Season to taste with salt, pepper and allspice.

8. 8

   Cover with water, bring to a boil and simmer gently, covered, for about 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.