Eggplant Partridge

Ingredients

Serves 5 to 6
Boneless mutton, 500 g
10 to 12 thin eggplants
250 g lentils
3 tablespoons fried onions
2 to 3 cups thick Kashk, a diary product used in Persian cuisine
1/2 cup ground walnuts
1/2 powdered saffron
3 tablespoons sautéed garlic
3 tablespoons sautéed mint powder
Salt and black pepper powder for seasoning

Procedure

Cut the mutton into pieces and wash finely. Sauté in oil with drops of oil. Put the sautéed meat inside a pot and pour in 3 glasses of water. Also add in the fried onion and allow to cook over the mild flame. Once half-cooked, add in the soaked lentils.
After that, add in the fried eggplants to the meat and lentils. Allow till water is evaporated. Then crush with a masher till entirely mashed. Adjust seasoning, salt and pepper.
Put it back onto the stove and stir a bit till the mixture becomes elastic. Gradually add in Kashk and stir constantly to prevent from sticking to the bottom. Bring to a boil. Once ready, transfer to a serving dish and garnish with ground walnuts, Kashk, sautéed powdered mint leaves and garlic.
Nutrition facts,
The local cuisine is yummy.
Eggplants are laxative that is they soften the stomach and intestines.
Cooked eggplants is useful for spleen and phlegm that accumulates in it.