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This recipe was uploaded by elenamiller
2- Brown the onions and the garlic in the same pan you previously fried the eggplants in.
3- Add the beef and the spices (salt, pepper, cinnamon, tumeric) and cook the beef until brown, then add the diced tomatoes, mix it and let it cook for another 2-3 minutes.
4- In another pan, pour some of sauce from the canned whole tomatoes, and add a layer of eggplants. Add the Persian limes and pour the beef sauce on top. Add another layer of eggplants and to finish add the whole tomatoes cut in half and the rest of the sauce on top. Sprinkle some salt and cinnamon, put the lid on and let it cook for 30-45 minutes in low heat.
4- Serve it with plain Basmati rice and "Mast-o-Khiar"