Halim Bademjan

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Lemon juice (2 tablespoons)
• Vegetable oil (3 tablespoons)
• Water (1 cup)
• Salt and pepper (to taste)
• Cinnamon (1/2 teaspoon)
• Turmeric (1 teaspoon)
• Tomato paste (2 tablespoons)
• Garlic (3 cloves, minced)
• Onion (1 large, finely chopped)
• Ground beef (1 pound)
• Eggplant (2 large)

Instructions

1. Preheat the oven to 400°F.
2. Slice the eggplants lengthwise into 1/2-inch thick slices.
3. Sprinkle salt on both sides of the eggplant slices and let them sit for 15 minutes to remove excess moisture.
4. Rinse the eggplant slices and pat them dry with a paper towel.
5. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
6. Add the eggplant slices and cook until they are golden brown on both sides. Remove from the skillet and set aside.
7. In the same skillet, add the remaining tablespoon of vegetable oil and sauté the chopped onion and minced garlic until they are soft and translucent.
8. Add the ground beef to the skillet and cook until it is browned and cooked through.
9. Stir in the tomato paste, turmeric, cinnamon, salt, and pepper. Cook for another 2 minutes.
10. Add the water to the skillet and bring the mixture to a simmer. Cover and cook for 30 minutes, stirring occasionally.
11. Arrange the cooked eggplant slices in a baking dish.
12. Pour the ground beef mixture over the eggplant slices.
13. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
14. Remove the foil and bake for an additional 10 minutes, or until the top is golden brown.
15. Drizzle the lemon juice over the dish and garnish with chopped fresh parsley before serving.