Batinjan

1. 1

   Trim and wash meat then place in medium saucepan and cover with boiling water

2. 2

   (meat must be completely covered). Boil for 5 minutes with lid uncovered, drain meat and discard water. Slice the egg plant about 1/2 inch thick and fry using 2 tablespoons of oil until golden brown. Drain on absorbent paper and set aside. In a medium saucepan place 1 tablespoon of oil. Place on medium heat and fry onions and garlic until brown. Add meat and fry together for 1-2 minutes. Pour boiling water, cover pan and boil for 30 minutes on medium heat.

3. 3

   Now add chopped tomatoes, tomato puree, lemon juice, salt and garam masala.

4. 4

   Add the egg plant to the pan and boil for 15 minutes on medium heat, then stir gently, simmer for a further 15 minutes. Serve with hot rice, salad or bread. Freezes well.

* Per serving · 4 servings · Values may vary.