Badmemjan Shekam Por Recipe
Suppose you have a guest tonight and you have prepared one of the recipes that your friend told you for bademjan shekam por(Stuffed Aubergines with minced meat). After eating the first and not the second bite, you will notice that the eggplant is a bit hard and the meat and ingredients inside the eggplant are not properly flavored.
Of course, your friend’s taste in cooking is different from yours and he probably didn’t tell you or forgot some tips. To have a dignified party and make excellent foods such as bademjan shekam por in the best possible way, stay with me. At the end of this article, I will tell you new amazing tips for cooking this great food.
Note: This food is different from dolmeh bademjan.
History of bademjan shekam por
Bademjan shekam por was first invented by the Japanese and currently, there are more than 50 different ways to cook it. The root of these differences goes back to the way of filling the eggplant.
In many recipes, when the eggplant is hollowed out, the main food is prepared from these separated pieces and then placed inside the grilled eggplant. In other cases, ingredients other than eggplant are used to prepare food inside the eggplant. In this recipe, we use the second method and fill the eggplant with minced meat.
Before that, we must say that the Italians were the first to use pizza cheese to fill the eggplant; Or somehow invent eggplant pizza.
Bademjan shekam por can be included in the category of popular and delicious food that originally belonged to the northern provinces. Of course, this unique dish is also cooked in the western provinces of the country.
Now that you are ready to make this delicious dish, let’s go to the basic ingredients needed to make it.
RELATED: Persian Stuffed Onions with Rice (Dolmeh Piaz) Recipe
How to prepare bademjan shekam por? (Bademjan shekam por recipe)
For: 4 people
Preparation time: 20 minutes
Cooking time: 1 hour
Ingredients Stuffed Aubergines with minced meat:
Eggplant:4 big ones
Tomato/;3 big ones
Mince Meat:0.4 pound
Onion:2 medium numbers
Aromatic vegetable: Sufficiently
Tomato paste:3 tablespoons
Spices (salt, pepper, turmeric): Sufficiently
Oil: Sufficiently
Instruction Stuffed Aubergines with minced meat:
1. The first step to make bademjan shekam por is to wash the eggplants well and peel them. Then pour the salt and water into the bowl. It is better to let the eggplants remain in the salt and water bowl for about 30 minutes because doing so well removes the bitterness of the eggplants.
2. During the time that the eggplants are in the salt and water bowl, you can start preparing the ingredients that you are going to use inside the eggplant.
3. To do this, first you need to wash the onions well and peel them. Then finely chop the peeled onions.
4. Choose a suitable pan pour some oil in it and let it heat up well. Then add the onions and fry until they are fried.
5. After some time has passed since frying the onions, you can add some turmeric and pepper to them and fry again until the onions are completely fried and the aroma of the spices is released.
6. Now it’s time to add tomato paste to the pan. Fry the tomato paste on one side of the pan until it is fried and its rawness is removed, then add it to the onions and fry again.
7. After frying the tomato paste with onion well, We take some of it to make a special sauce for bademjan shekam por and keep the rest in the pan.
8. In this step, you should add the minced meat to the pan and fry it with onion and tomato paste. You should continue doing this until the meat is fried well and its color changes.
9. After the meat is fried, you should add salt, pepper, and aromatic vegetables to it and fry again for a few minutes until the aroma of the vegetables is released. For aromatic vegetables, you can also use parsley or coriander, which will create a good taste.
10. Your bademjan shekam por ingredients are ready and you can proceed to the other steps of cooking.
11. Now it’s time to make the sauce. To make the special sauce for this food, you must first grate the tomatoes and make them puree.
12. Pour the tomato puree along with a glass of water into a suitable and spacious pan and put it on the heat. Also, at this stage, you should add the mixture of tomato and onion paste that you set aside to the pan mix it with other ingredients, and let it start cooking.
13. When the liquid in the pan starts to boil, you should add some salt, black pepper, and the rest of the aromatic vegetables. Let the ingredients continue to cook for another 5 minutes, and finally turn off the heat.
14. Now you can go to the eggplants and rinse them. At this stage, you need a sharp knife to make a longitudinal slit on the eggplants.
15. Choose a suitable large pan and pour some oil in it and then put the eggplants in it and fry. You must make sure that all parts of the eggplant are fried well.
16. After the eggplants are completely fried, let them cool down a bit, then fill the eggplants with the ingredients you prepared.
17. As the last step, you should put the stuffed eggplants in the same pan where you fried the eggplants and add the special sauce to the pan. Finally, let the ingredients in the pan start to cook on low heat.
After the eggplants are fully cooked, you can turn off the heat and serve and eat in the desired dish.
How to prepare bademjan shekam por using pizza cheese in the oven
Making bademjan shekam por using pizza cheese in the recipe of this food will create a wonderful and attractive taste. If you plan to use pizza cheese in this food, you don’t need to prepare tomato sauce and you can remove it from the recipe.
Instead, after you fill the eggplants with the ingredients, you should arrange them in the oven tray and pour pizza cheese over the eggplants.
Heat the oven at 180 degrees Celsius for 5 minutes and then put the tray in the oven for 15 minutes until the pizza cheese melts completely. If you want the eggplants to be golden, you can turn on the grill mode in the last minutes.
