INGREDIENTS

INSTRUCTIONS

With a large, sharp knife peel the eggplant and cut off its stem end.
Slice the eggplant lengthwise into quarters, then cut the quarters
lengthwise in half to make 8 long strips.  Combine 1 quart of water
and 1/4 cup of the salt in a shallow bowl or baking dish, add the
eggplant and turn the strips about with a spoon to moisten them
thoroughly with the brine. Soak at room temperature for about 10
minutes. Meanwhile, in a heavy 12 inch skillet, heat 1/2 cup of olive
oil over moderate heat until a light haze forms above it.  Add the
onions and, stirring frequently, cook for about 10 minutes, or until
they are deeply browned. Then transfer them with a slotted spoon to a
plate and set aside. Drain the eggplant strips through a sieve and  pat
them dry with paper towels. Heat the oil remaining in the skillet  over
high heat. Add the eggplant strips and brown them thoroughly on  both
sides, adding more oil to the pan if necessary. Transfer the  strips to
a plate and set aside. Brown the lamb cubes well in the  same pan,
again adding more oil if needed. Then add the stock or  water, tomato
paste, turmeric, the remaining teaspoon of salt, and a  few grindings
of pepper. Bring to a boil over high heat, meanwhile  scraping in the
brown particles clinging to the bottom and sides of  the pan.  Add the
reserved onions, reduce the heat to low, and simmer  tightly covered
for 45 minutes. Arrange the strips of eggplant side  by side on top of
the lamb and place the tomato slices over them.  Pour in the lemon
juice and the pomegranate syrup if you are using  it.  Cover tightly
again and simmer for about 45 minutes longer, or  until the eggplant
and lamb are tender. Taste for seasoning and serve  at once from a deep
heated platter or bowl. Khoresh bademjan is  traditionally accompanied
by chelo.  36 of 116  Source: Time Life Series: Middle Eastern Cooking
"circa '69"  MMed by: earl.cravens@salata.com Submitted By EARL CRAVENS
On 01-14-95  (1259)

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