Batoursh (mid eastern dish)

Chronicle Kitchen-Tested Recipe Courtesy Of Salam Barazi.

2 medium eggplants
2 garlic cloves
2 cups yogurt, plain whole milk
salt and ground black pepper
3/4 pound ground beef
1 tablespoon butter (or vegetable oil)
3 ounces tomato paste
1 1/2 cups water
parsley
roasted pine nuts

Using fork, poke holes in eggplants. Grill eggplants until soft.
(eggplants can be broiled, but taste of dish will change.) Peel eggplants
and mash them with the garlic. Add salt and pepper to taste to the
yogurt. Mix the yogurt and eggplant. Spread mixture on an oval plate.
Cover with a paper towel and let sit for at least an hour until ready to
serve. Saute beef in butter. Add tomato paste and salt and pepper to
taste. Add water. Bring to a boil. Simmer on low for 10 minutes or until
thickened. Remove paper towel from eggplant mixture. Spread hot meat on
top of eggplant. Garnish with parsley and pine nuts.





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