Tuesday, April 13, 2010

Halim Baademjun- makin' your eggplants sweat!

This is a delicious snack/light meal enjoyed with some toasted crisp bread or chips. Big thanks to A for providing the detailed recipe below and importantly, bringing this tasty treat to us lucky folk at work to try!

The name halim baademjun comes from halim which means to "sweat" in Arabic, and in Persian it translates to "gravy". Baademjun /bud'em june/ means egg plant- so you're dealing with some hot, fried, sweaty goodness!
 
Ingredients (for 4)

- 500g diced beef or lamb
- 250g lentil/white bean
- 6  small egg plants
- 2  large white onions
- 1 litre of water, boiling
- salt and pepper
- khask (thick whey, available at continental food stores)
- 2 tsp dried mint and/or oregano
- vegetable oil


Method

1. Saute onions until golden, drain oil between absorbent towel and leave to cool.
2. In a liter of boiling water add lentils, diced beef/lamb and half the fried onions and cook in low heat, until meat softens (~ 40min)
3. While meat and lentils are cooking, slice eggplants about 1-2cm thick and fry them until softened and golden. Drain and leave to cool.
4. Drain meat, lentil and onion mixture- set aside saucepan with liquid for later use.
5. Add to fried eggplant and mash using a mortar and pestle (avoid food processor as you want to conserve the texture)
6. Return combined mixture to saucepan and cook, stirring constantly until liquid has evaporated and mixture is thick.
7. Lightly fry oregano/mint in tsp oil.
8. Assemble on each plate (need 4) garnish by sprinkling with kashk, fried herbs and onion. Season to taste.
9. Serve with toasted flat/crisp bread or chips and enjoy!
Note: Kashk is available locally at Ishtar (951 Sydney Rd, North Coburg phone: 03 93549212)

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