Goulash with eggplants

Goulash with eggplants

Goulash with eggplants is a Persian dish. Basmati rice or bread is served as a side dish. Cut the eggplants lengthwise into 1 cm thick slices. Place paper on kitchen paper and salt to remove the water and soften the aubergines during frying. Remove the leg of lamb from the bone and cut into cubes. Heat 2 tablespoons of oil in a casserole dish and fry the goulash in portions. Switch temperature to medium level. Dice the onions and fry them briefly. Stir in the tomato purée. Boil the tomatoes with boiling water and skin them. Dice and add the tomatoes. Rinse the chick peas and add to the goulash. Season with pepper, salt, turmeric and paprika powder. Quarter and add the lime. Fill with water and cover with a lid. Stew goulash at low temperature for 1 hour. Rinse aubergines, pat dry and season with turmeric. Heat 3 tablespoons of oil in a pan and fry the eggplants. Remove limes. Add the eggplants to the goulash and leave to stand for 15 minutes.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
787 kcal
31 g
41 g
52 g

(C)opyright by Marions Kochbuch