Halim Bademjan

Ingredients

Eggplant

2 medium-sized, sliced lengthwise into 1/2-inch thick slices

Ground beef

1 pound

Onion

1 large, chopped

Garlic

3 cloves, minced

Tomato paste

2 tablespoons

Vegetable oil

3 tablespoons

Water

1 cup

Salt

to taste

Pepper

to taste

Cinnamon

1/2 teaspoon

Turmeric

1 teaspoon

Fresh parsley

for garnish, chopped

Lemon juice

1 tablespoon

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the eggplants lengthwise into 1/2-inch thick slices and sprinkle salt on both sides. Let them sit for 15 minutes to remove excess moisture.
3. Rinse the eggplant slices under cold water and pat them dry with a paper towel to remove any salt.
4. In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the eggplant slices and sauté until golden brown on both sides. Remove from the skillet and set aside.
5. In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the chopped onion and minced garlic until soft and translucent, about 5 minutes.
6. Add the ground beef to the skillet, cooking until browned and fully cooked through, approximately 6-8 minutes.
7. Stir in the tomato paste, turmeric, cinnamon, salt, and pepper. Cook for an additional 2 minutes, allowing the flavors to meld.
8. Pour in the water, bring the mixture to a simmer, cover, and cook for 30 minutes, stirring occasionally to prevent sticking.
9. In a baking dish, arrange the cooked eggplant slices in an even layer. Pour the ground beef mixture over the eggplant slices, spreading it evenly.
10. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the top is golden brown.
11. Drizzle the lemon juice over the dish and garnish with chopped fresh parsley before serving.