members recipes

Aubergine stew with grapes ... but the grapes? For this dish I used green, unripe grapes that is about 1cm in diameter. They are hard and very sour. Just acidity is one along which interacts wonderfully with good eggplant flavor. The stew is served with rice.The dish has Persian roots, and most are known in the region at Kaspijska Sea.

Ingredients
1 kg aubergines (eggplant)
500 g lamb
1 large gullök, chopped
3 cloves garlic, pressed
1 tbsp tomato puree
1, 5 l of boiled water
1 tablespoon turmeric
1 tsp cumin cooker
1 tsp garam masala
salt and pepper
a few dried tomatoes (or fresh, grated)
approximately 40 immature grapes
2 tablespoons olive oil

Method
Divide eggplant into slices, season with salt and leave for half hour.
Squeeze the liquid from the eggplant and roast it until it gets a golden-gold color. Add on household paper.
Fry onios in a skillet. Add the dry spices.
Divide the meat into fine pieces pot and add the onions. Let it brown the meat on medium heat for 10 minutes.
Transfer the ingredients from the pan to the pot and covered with boiling water. Add the dried tomatoes, tomato puree, crushed garlic and cook until the meat feels tender. For lamb, it takes about 1h 10min.
20 minutes before the stew is ready, add green grapes and olive oil.
Add the drained eggplant in the pan and allow to warm for a while. Season with salt and pepper if needed.