Persian Khoresht Bodemjoon – Eggplant and Lamb Stew
Salt the eggplant for half an hour. I’m not actually sure this step is really necessary. I’m told that all the bitterness of eggplants is bred out these days! I do it anyway because I have a theory that the eggplant slices soak up less oil in the frying process because I’ve rinsed them and they’re holding more water.
Rinse the eggplant slices and squish out some of the excess water (taking care not to break the eggplant).
Add remaining canned tomato.
Bring to boil and then leave to simmer for as long or as little as you like. I left it on the heat for about 45 minutes last night, but my mum cooks it gently for a couple of hours. Note: I seemed to have a lot of excess water in mine, so I left the lid off towards the end to let it cook down a bit.