Khoresh Bademjan Bites (Eggplant Stew Bites)

Ingredients

• 1 medium Eggplant
• about 450 g Lamb or Beef (diced)
• 1 medium Onion
• 1/2 cup Yellow Split Peas
• 2 tablespoons Tomato Paste
• 2 Dried Lime (Limoo Amani)
• 1/2 teaspoon Turmeric
• 1/4 teaspoon Saffron threads
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 8 slices/cakes Gluten-Free Bread or Rice Cakes

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1/2 cup yellow split peas in a bowl and cover with water. Let them soak for at least 30 minutes. While the split peas soak, peel the 1 medium eggplant, cut it into 2.54 cm cubes, and place the cubes in a colander. Sprinkle the eggplant cubes with 1/2 teaspoon salt and let them sit for 30 minutes to release moisture. After 30 minutes, rinse the eggplant cubes under cold water and pat them thoroughly dry with paper towels.
2. 2In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat (190.6°C/190°C). Add the about 450 g of diced lamb or beef and brown it on all sides, about 5-7 minutes. Add the 1 medium chopped onion to the pot and cook, stirring occasionally, until it is softened and translucent, about 5-7 minutes.
3. 3Stir in the 2 tablespoons of tomato paste and 1/2 teaspoon turmeric. Cook, stirring constantly, for 2 minutes until fragrant. Drain the soaked 1/2 cup yellow split peas and add them to the pot along with the 2 dried limes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add enough water to cover everything by about 5.08 cm, bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1 hour.
4. 4While the stew simmers, heat a separate 25.4 cm skillet over medium-high heat (190.6°C/190°C) with a thin layer of olive oil (you may need to add a little more if the pan looks dry). Add the prepared eggplant cubes in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry the eggplant for about 5-7 minutes per side, until golden brown and tender. Remove the fried eggplant from the skillet and set aside.
5. 5After the stew has simmered for 1 hour, add the fried eggplant to the pot. In a small bowl, grind the 1/4 teaspoon saffron threads and mix them with 1 tablespoon of hot water. Stir the saffron mixture into the stew. Cover the pot again and continue to simmer for another 15 minutes to allow the flavors to meld. The stew is ready when the meat is very tender and the split peas have broken down, thickening the sauce.
6. 6Serve spoonfuls of the Khoresh Bademjan stew on 8 slices or cakes of gluten-free bread or rice cakes.

Substitutions

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