Batinjan
A hearty North African-inspired lamb and eggplant stew with rich tomato flavors, aromatic spices, and tender meat, perfect for comforting family dinners or special occasions.
Ingredients
Instructions
- Trim and wash the lamb meat, then place in a medium saucepan and cover with boiling water. Boil for 5 minutes with the lid uncovered, then drain and discard the water.
- Slice the eggplant about 1/2 inch thick and fry in 2 tablespoons of oil until golden brown. Drain on absorbent paper and set aside.
- In a medium saucepan, heat 1 tablespoon of oil over medium heat and fry the chopped onion and garlic until brown.
- Add the prepared lamb meat to the onions and garlic, and fry together for 1-2 minutes.
- Pour in boiling water, cover the pan, and boil for 30 minutes on medium heat.
- Add chopped tomatoes, tomato puree, lemon juice, salt, and garam masala to the meat mixture.
- Add the fried eggplant to the pan and boil for 15 minutes on medium heat.
- Gently stir the mixture and simmer for a further 15 minutes before serving.
Nutrition & Diet Analysis (per serving)
457
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).