Beef and eggplant recipe of delicious.
(18 posts) (7 voices)-
Kashk Bademjan via Marjan
INGREDIENTS
1 lb ground beef preferably very lean (there will be plenty of other fat!)
4-5 Japanese eggplant, or 3 medium regular eggplants*, peeled and cut into roughly 3cm cubes
1 small onion, chopped
2-3 cloves garlic, minced
1 T turmeric
1/4 cup tomato paste
salt
1/4 c sour cream
dried mint
lard for cooking (or oil if you prefer)
*If you're using regular eggplant, you ll need a saltwater soak. Make some very salty water in a big bowl, add eggplant and cover with a plate. Weigh it down with a can or cup or something. You want all the eggplant to be submerged. After about 30 mins, drain and continue with recipe.DIRECTIONS
1. In a large pan/pot/wok over medium high heat, brown ground beef well. Remove beef from pan and set aside.
2. Add to the pan the chopped onion. If there isn't enough fat left from the beef, add some lard. Brown the onion very well (see pic below). Add the garlic and cook for about 3-5 more mins, until cooked but not burned. Set aside with the beef (I just add it to one big bowl).
3. Add about 1/4 cup lard to the pan and let heat for a minute. Add all the eggplant and stir very fast until its all coated.
4. Add about 1/4 cup water to the pan and cover. The steam will help the egg plant begin to cook. When the water is almost gone, uncover and fry until the eggplant is very soft and brown, stirring every few mins.
5. Add the beef and onion/garlic mixture back to the pan, and add the turmeric and tomato paste. Stir to combine. You'll want to mash up the eggplant pieces a little too, just until they are a little smaller than bite size. I like mine a little chunky though traditionally it supposed to be a smooth, homogeneous mixture. Add sour cream. Salt to taste (about 1 t for me).
6. Spoon into serving dish and sprinkle with dried mint fried in a little oil. I like a lot of mint, but base it on your taste. Usually this is served with lavash bread (similar to pita... kinda) but since I don't eat bread (MOST of the time) I made some cauliflower chips to go with it.Cauliflower Chips
INGREDIENTS
1 head cauliflower
EVOO or coconut oil, meltedDIRECTIONS
1. Preheat oven to 400F.
2. Cut cauliflower in half. Place halves cut side down and slice into 1/4-1/3 inch slices.
3. Spread out on a baking sheet in one layer (may take 2 pans) and coat in EVOO or melted CO.
4. Bake for about 20 mins. Flip the slices over and bake 20 more mins, or until browned and slightly crispy.Here's my whole post (WITH PICS):
http://tarablogsabouteverything.blogspot.com/2009/10/beef-recipe-kashk-bademjan.htmlPosted 4 months ago # -
It is SOOOOOO GOOD!!!
Posted 4 months ago # -
Thanks Maba (again!). I saw that salmon salad plug too, lol. <3 ya.
I submitted it for the beef recipe thing (a couple days late due to a broken comp monitor) but it hasnt been posted so I just put it in the forums.
Posted 4 months ago # -
Tara Tootie, you have amazing timing! I was just wondering what in the world I am going to do with an unexpected amount of frozen ground beef that I got out of my share of a 1/4 locally grown beef. I am not the hugest fan of ground beef in general and so I am looking for interesting ways to doctor it up. I have a couple pounds thawing in the fridge right now, I'll have to make this my next trial.
kuno1chi; if you lived even remotely close I'd ship you a couple of these packages. I hope you get paid soon!
Posted 4 months ago # -
hannahc
Memberhaha kuno, a lot of us could! If only my body would eat up that fat faster...
TT this is going on the dinner list for next week, I have about 60 pounds of ground beef in the freezer! Shalon, we got a half beef, and it filled up a 20 cubic foot freezer, it's awesome :) I'm hoping it will last for most of the year.
Posted 4 months ago # -
You guys will have to let me know how it turns out!!! Its so good omnomnom.
Hannah: look in my diary, I posted a response there for you! Also, we need to switch info if we are going to JJs!!! Email?
Posted 4 months ago # -
Hannah: Glad you liked it!!! I bought Japanese eggplant at JJs and now have to cook: roasted marrow bones, chinese pork belly AND kashk bademjan tomorrow!
Oh I love cooking...
Posted 4 months ago # -
hannahc
MemberI have to get more greek yogurt for the kashk bademjan leftovers or we aren't going to be able to eat them! The spices have a sneaky way of getting spicier after a day or so...
Yesterday I used my beef broth (which had been simmering in the crock pot for at least 24 hours) in the shepherd's pie, and it was so good! It took me at least an hour to get it in the oven (and the mashed cauliflower was even already made!), but it was totally worth it :) I love cooking too!
Posted 4 months ago # -
Im making this again monday! SO excited!
Posted 1 month ago #
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