Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, eggplant kebab بادمجان کباب. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Then rinse the eggplants and dry them with kitchen towel. Heat the pan, add the oil. Hi everyone, I've been learning Persian cooking over the last year or so, and I want to make another khoresh soon.
Eggplant Kebab بادمجان کباب is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Eggplant Kebab بادمجان کباب is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have eggplant kebab بادمجان کباب using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Eggplant Kebab بادمجان کباب:
- Make ready Ingredients
- Take 250 g ground meat (either beef or lamb)
- Make ready 1 large eggplant
- Prepare 2 medium onions, grated
- Make ready 1/2 tbsp sumac (somaq)
- Get 1 tsp turmeric
- Get 1 tsp cumin
- Make ready Flat breads
- Get 1 tsp cinnamon
- Make ready Salt and pepper
- Get 5 tbs olive oil
The meaty texture of eggplant works wonderfully in this skewer preparation. The simple combination of oil, garlic, salt and chili flakes is absorbed by the eggplant and creates a complex, somewhat spicy and smoky skewer. These eggplant kebabs are best served right off the grill. Persian pan fired kebab with aubergine sauce کباب تابه ای با سس بادمجان There is variety of kebab in Iran along with different method of cooking ( grilled or pan-fried).
Steps to make Eggplant Kebab بادمجان کباب:
- Ingredients
- Peel off onions and eggplant. Cut them into small pieces. Sprinkle some salt on the chopped eggplant and leave it for 30 minutes until the bitterness sweat out. Then rinse the eggplants and dry them with kitchen towel.Heat the pan, add the oil. Place onions in the pan and let it to cook for 6 minutes.
- Then add chopped egg plant and all spices. Let it to cook for 5-6 minutes more. Stirring occasionally. At the last stage add ground beef. Keep stirring until meat is nicely brown.
- Serve it with flat bread and garnish with fresh herbs and sprinkle sumac top of the kebab. Sumac gives beautiful lemony taste to kebab.
Khoresh bademjan (خورش بادمجان) is a Persian stew (khoresh) that is prepared with eggplants, as well as lamb or beef and tomatoes. Like a number of stews in Iran, an acidic ingredient like sour grapes (ghooreh) or dried limes (limoo amani) are added to the dish to create this unique blend of flavors. There are really two versions of khoresh bademjan. Afghan kebab (Pashto/Dari: کباب) is most often found in restaurants and outdoor vendor stalls. The most widely used meat is lamb.
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