Iran · Iran
Kuku Bademjan (Iranian Baked Eggplant with Tomato and Minced Meat)
Roasted eggplants filled with spiced minced beef and baked in tomato sauce.
Kuku bademjan is the baked form, and it depends on aubergine roasted until it is soft enough to be split and filled. The mince is fried with tomato and onion first, so the filling arrives already flavoured, and the assembled dish is baked rather than simmered. The top is often crisped under a grill, which is what separates it from a baked aubergine dish in the imagination.
Ingredients
- aubergines2 piece
- minced beef300 g
- onion1 piece
- tomatoes400 g
- ground turmeric1 tsp
- lime1 piece
- oil2 tbsp
- salt1 tsp
Directions
- 1
Halve the aubergines, score the flesh and roast cut side down 20 minutes until soft.
- 2
Fry the minced beef in oil over high heat 6 minutes, breaking it up until it browns.
- 3
Add the sliced onion, turmeric, salt and chopped tomato, then simmer 15 minutes to a thick sauce.
- 4
Score the roasted flesh, fill it with the meat sauce and place 1 tomato slice on each half.
- 5
Bake at 190C for 20 minutes until the surface bubbles and browns.
- 6
Squeeze lime over the tray and let it settle 3 minutes before serving.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content