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Bademjan ba
goshteh charkhkardeh






1 chopped onion
Cooking oil for frying
1 teaspoon of curry
1/2 teaspoon of cinnamon
400 g of minced meat
1 tin of chopped tomatoes
1 spoonful of tomato purée
Salt and pepper
2 aubergines
100 g of grated cheese
1 teaspoon of oregano
2 spoonfuls of walnut kernels

1 Fry the onion in oil. Add the curry, cinnamon and minced meat and fry until the minced meat has browned.
2 Pour over the chopped tomatoes from the tin, and the tomato purée, add salt and pepper. Let it simmer until the liquid has reduced to half the original amount.
3 Peel the aubergines and cut them into slices. Brown them well in oil. Place the aubergines on a platter. Tilt the platter
a little, so the superfluous oil runs off.
4 Place the aubergines in an ovenproof tin and pour over the minced meat mixture. Sprinkle cheese on top, and oregano on top of the cheese. Bake in the middle of the oven at 200 degrees C (392 degrees F) for 20 minutes.

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