Spaghetti Bademjan
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Equipment
- pasta cooking pan; deep skillet
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 1 tablespoon minced garlic
- 1 pound ground lamb
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground turmeric
- 16 ounces globe eggplant peeled and diced
- 2 tablespoons fresh lime juice
- 16 ounces canned diced tomatoes
- 16 ounces canned crushed tomatoes
- 2 cups water
- 2 teaspoons ground cinnamon
- 1 teaspoon pomegranate molasses
- 1 cup sliced black olives
- 12 ounces cooked spaghetti
- 2 cups crumbled feta cheese
- 1 teaspoon ground sumac
Instructions
- Heat oil in a large skillet and cook onion, garlic and lamb until lamb browns.
- Spoon out any excess fat and discard; add the seasonings.
- Stir in the eggplant and cook until it starts to soften.
- Add lime juice, tomatoes, water, cinnamon, molasses and black olives and stir well.
- Reduce heat, cover and simmer for one hour, stirring occasionally.
- Serve sauce over spaghetti, sprinkled with feta cheese and sumac.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 871kcalCarbohydrates: 56gProtein: 39gFat: 56gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 23gCholesterol: 150mgSodium: 2353mgPotassium: 1236mgFiber: 11gSugar: 14gVitamin A: 862IUVitamin C: 29mgCalcium: 523mgIron: 7mg
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