Lebanese Yakhnet bathinjan (Eggplant Stew) Recipe
Ingredients: 500 g (16 oz) black eggplants, peeled, cubed 600 g(20 oz) lamb stew meat, cubed 1 cup finely chopped onion 1 tbs salt a dash of ground black pepper and allspice vegetable oil 1 tbs butter or shortening Methods: Sprinkle salt on eggplant cubes. Place aside for 1 hour.Fry eggplant cubes in hot oil. […]
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