Recipe for Sour grapes eggplant stew in Hamedan Iran
This delicious and fragrant food called Sour grapes eggplant stew is a local food in Hamedan from Iran, which is cooked as follows. Follow the continuation of this cooking article in Koolleh magazine.
INGREDIENTS :
- Minced meat = 200 g
- Peeled sour grapes = half a glass
- Eggplant = 500 g
- Tomatoes = 4 pcs finely
- Medium onion = 1 pcs
- Tomato paste = 1 soupspons
- Salt, pepper and turmeric = as needed
INSTRUCTION :
Peel a squash, grate it and squeeze the juice. Put it in a bowl of water and salt to reduce the bitterness of the eggplant and use less oil during frying.
After 2 to 3 hours, remove the eggplants from the water and wash under cold water to remove excess salt.
Then put a pan on low heat and pour some oil in it to heat the oil. Then fry the eggplants in oil.
Chop the onions and fry the eggplants in the extra oil with the turmeric. Then add the meat to the fried onion and fry.
Gather the roasted meat and onion in a corner of the pan and fry the paste in a little oil. Then add the fried eggplants along with the tomatoes to the pan.
Cook with two glasses of water, salt and pepper on low heat.
In the last 15 minutes of cooking, add the sour grapes to the stew. When the stew is set, test it and remove from the heat.
Hints :
Preparation time of raw materials and supplies is about 20 minutes
And the cooking and waiting time is about 1 hour and 30 minutes.
Sour grapes eggplant stew with meat can be served for lunch – dinner.
It can also be eaten during Ramadan as Sahar – Iftar -.
Note that the amount of raw materials and preparation order is suitable for 4 people.