Mnazalet Batenjan- Eggplant Stew
16 STEPS
You will need...
1
2 medium eggplants Chopped or sliced
2
2 tbsp pomegranate molasses 1/4 tsp black pepper 1/2 tsp salt
3
1 cup cooked ground beef multi-purpose mixture. (Beef sautéed w/ onions, salt, & black pepper)
4
2 tbsp tomato paste
5
2 cups water
6
Preheat oven to 375°
7
Fry eggplants in hot oil
8
Once they start to brown & turn soft. Remove from oil onto paper towel to soak excess oil. Set aside
9
Bring water to a boil
10
Stir in tomato paste, salt, pepper, & pomegranate molasses. Heat until paste is dissolved
11
Meanwhile, layer eggplants into a casserole dish
12
Add ground beef mixture on top
13
Generously cover with tomato sauce
14
Place in oven for 20 minutes
15
Garnish with parsley & roasted almonds. Eaten with a side of rice
16