Eggplants and Kashk Abgusht

Eggplants and Kashk Abgusht ( gravy ) is a dish made in Kerman. Those who suffer from
obesity or high cholesterol can use fat free meat for the recipe.
Ingredients for 4 to 6
Kashk, a diary product used in Persian cuisine, 1 cup
Meat with fat and bones, 500 g
Chickpeas and white beans, 200 g
Potato, peeled, 1 no
Onion, 1 no
Eggplants, thin, 8 nos
Beet, sliced in rings, 1 no
Cucumbers, 4 nos
Salt, pepper, and turmeric, as required
Procedure
Soak chickpeas and white beans in water overnight. Drain the water and wash properly.
Cut Onion into 4 equal pieces . Put boned mutton, onion pieces and soaked grains inside a pot and turn on the heat. After 2 hours of time, add turmeric, pepper and peeled potatoes.
Once potatoes are cooked, remove the pot from the heat. The gravy should n't be so thick. Keep it aside.
Peel eggplants, put in salted water and dry. Fry them in oil and keep aside.
Put beet pieces in the pan and arrange fried eggplants over them. Pour some gravy from the meat and close the lid. Give it time to cook.
Mix half of eggplants with meat stock and Kashk and crush well. Add the crushed mixture to the prepared gravy. Put the pot over low flame till hot again.
Arrange in a platter the remaining cooked eggplants along with cooked beets. Garnish it with peeled and sliced cucumbers.
The Kermani believe that beets and cucumbers will neutralize the heat produced by eggplants.