The secret to restaurant Chanakhi: the perfect balance of meat and vegetables

Method of preparation: 1. Preparation of vegetables: Cut the heart of the eggplant lengthwise, sprinkle with salt, let stand and then squeeze to remove the bitterness. In restaurants, they often put garlic and finely chopped herbs in the heart of the eggplant. 2. Preparation of meat: cut the meat into medium-sized cubes. If the meat is lean, you can add a little duma (mutton fat). 3. Packing in layers (in clay pots): * Arrange the pieces of meat at the bottom of the pot. * Put the onion and potato on top. * Then place the prepared eggplant. * Add chopped bell pepper and tomatoes (you can put whole tomatoes on top). 4. Dressing: Season with salt, pepper, crushed garlic and finely chopped herbs (especially lots of basil). 5. Baking: cover the pots (or use foil) and put them in a cold oven. Raise the temperature to 180°C - 200°C. The paste should be cured for about 1.5 - 2 hours. Restaurant secrets: * Water: Real chanach does not need water! Vegetables and meat release so much juice that the dish itself becomes juicy and aromatic. * Texture: vegetables should not be cooked and should not turn into mush. Each ingredient should hold its shape but melt in your mouth. * Basil: it is the black basil that gives Chanach the specific taste that distinguishes it from other dishes. * Serving: chanach is brought directly to the table in a clay pot. It is not only beautiful, but also keeps the temperature of the dish for a long time.