Stewed Egg-plant (Bedingan)

Ingredients

• several egg-plant fruit
• a piece of mutton
• two tablespoonfuls of finely-chopped onions
• half a tablespoonful of finely-chopped mint
• half a tea-cupful of the inside of the fruit
• two tablespoonfuls of well-washed rice
• a small quantity of saffron
• salt
• pepper
• two lemons
• sufficient broth to cover them

Method

1. 1

   Prepare egg-plants by cutting stalks and steeping in salted water.

2. 2

   Mince mutton and mix with onions, mint, egg-plant inside, rice, saffron, salt, and pepper.

3. 3

   Stuff the egg-plants, place in a saucepan with mutton bones, add lemon juice and broth, and stew until soft.

4. 4

   Serve with boiled rice and bread.

Nutrition per serving

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 193. The excerpt below is the record exactly as published.

several egg-plant fruit and a piece about the size of a penny off the top of each, then steep them in salted water to extract the bitter juice. Trim off most of the fat from a piece of mutton sufficient to stuff the egg-plant fruit with, and mince the lean. Mix 486 PERSIA with it two tablespoonfuls of finely-chopped onions, half a tablespoonful of finely-chopped mint, half a tea- cupful of the inside of the fruit, two tablespoonfuls of well-washed rice, and a small quantity of saffron, salt, and pepper. Mix the ingredients well. Stuff the fruit with the mixture, replace their tops, but upside down, lay them in a saucepan with a few small mutton bones at the bottom to prevent the fruit sticking to the pan and burning, squeeze in the juice of two lemons, pour in sufficient broth to cover them

Cook this with the app: pantry check, scaling, and the assistant.