Persian Pasta with Beef and Eggplants

Cooking

1. Cut an eggplant into small flat slices without peeling it, and blanch in slightly salted boiling water for 2 minutes. Place on a paper towel. Heat 2 tbsp of oil in a deep skillet and saute an eggplant for 5-7 minutes until golden brown.

2. Peel and mince onion, mix it with minced beef and turmeric; add salt and pepper. Heat the rest of oil in a saucepan, place minced beef in it and saute, stirring, for 8-10 minutes. Add tomato paste and cook for 2 more minutes. Add the eggplant and coarsely chopped tomatoes. Cook for 5 minutes, stirring occasionally.

3. Boil pasta in slightly salted water for 7 minutes according to the instructions on the packaging to al dente perfection. Get it in a colander.

4. Place pasta in plates, top with meat and eggplants, and serve.

Cuisine Middle East cuisine

Dish type Entrees