Iranian Eggplant and Lamb Recipe

Iranian Eggplant and Lamb Recipe

Iranian Eggplant and Lamb Recipe - Method to Prepare Iranian Eggplant and Lamb Recipe - Recipe to Cook Lamb | Tips on - Find TipsEggplants with Lamb stuffing

Serving: 6 persons
Prep Time: 30 minutes
Cooking Time: 25 minutes


10 small eggplants
500 grams of ground lamb
200 grams of scented, long-grain (alternatively you can also use basmati rice)
3 medium onions, finely chopped
3-4 tsp of tomato paste
5-6 tbsp of finely chopped parsley
4 tbsp of finely chopped cup mint
3/4 cup of finely chopped spring onions
1/2 cup of finely chopped garlic chives
1/2 cup of finely chopped tarragon
4-5 tsp of fresh lime juice
2-3 tsp of sugar
salt to taste
black pepper to taste
Vegetable oil, as required


Mount a heavy, deep skillet on medium heat. Add about 6 tablespoon of oil to it and let the oil get heated. Add the sliced onions to it. Saute till the onions turn golden brown in color. Add the ground lamb to the skillet, combine and saute till the meat changes color, for about 15 minutes. Now add half cup of water, salt, pepper and tomato paste to the skillet and mix together. Cook the meat till all the water of the gravy boils off.

When done set aside for later use. Now place a pan on medium heat with 4 tablespoons of oil in it. When the oil is heated add the chopped vegetables to it and saute over medium heat for about 5-6 minutes. In the mean time boil about three cups of water in a separate pot. Add 1 1/2 teaspoon of salt and the entire of the rice to the boiling water and cook till the rice becomes soft. When the rice is cooked, remove from heat and strain. Set aside to let it cool a little.

Now prepare each of the eggplants by peeling them first and then cutting a circle at the top of each. Then remove the insides and sprinkle a little salt inside each. Take a mixing bowl and place the prepared lamb, vegetables and rice in it. Mix together all the ingredients well. Now fill each of the eggplant with the required amount of this mixture and close the top. Mount another deep skillet on medium heat with about 1 cup of vegetable oil.

Fry the eggplants in batches of 3 to 4 for about 10 minutes. When done remove from oil and transfer to a large pot. When all the eggplants have been cooked prepare a mixture of 2 teaspoon of tomato paste and a glass of water. Add this mixture to the eggplants along with salt, pepper, lime juice and sugar and cook over low heat for 10 minutes. Remove from heat when the water boils off.

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