A traditional Persian eggplant stew packed with a ton of flavor and made with tender chicken and zesty tomatoes. Serve with Basmati Rice and Lavash bread for dipping into the sauce.
– Brushing eggplant with egg whites prevents oil from soaking into eggplant while they are browned.
– You can substitute chicken for lamb if you prefer
– You will use 2-3 Chinese eggplant, depending on the length of the vegetable.
– You can substitute regular eggplant if Chinese eggplant is not available or in season. You will only need 1 medium size egg plant.
Recipe by Mitra Murphy for www.culinarybutterfly.com