Halim baademjun- makin' your eggplants sweat!

Main Dish
6 servings
20 min
30 min
Very Easy
This is a delicious snack/light meal enjoyed with some toasted crisp bread or chips.


Number of serving: 6
500 g diced beef or lamb

250 g lentil/white bean

6  small egg plants

2  large white onions

1 litre of water, boiling

salt and pepper


2 tsp dried mint and/or oregano

vegetable oil


  • Saute onions until golden, drain oil between absorbent towel and leave to cool.
  • In a liter of boiling water add lentils, diced beef/lamb and half the fried onions and cook in low heat, until meat softens.
  • While meat and lentils are cooking, slice eggplants about 1-2cm thick and fry them until softened and golden. Drain and leave to cool.
  • Drain meat, lentil and onion mixture- set aside saucepan with liquid for later use.
  • Add to fried eggplant and mash using a mortar and pestle. Return combined mixture to saucepan and cook, stirring constantly until liquid has evaporated and mixture is thick.
  • Lightly fry oregano/mint in tsp oil. Assemble on each plate garnish by sprinkling with kashk, fried herbs and onion. Season to taste.
  • Serve with toasted flat/crisp bread or chips and enjoy!


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