Levantine cuisine · Soups & Stews

Yakhnet Batenjan

Eggplant stew with chickpeas, tomatoes and lamb, seasoned with baharat and cinnamon.

Ingredients · for 4 servings

• 800 g eggplants
• 400 g lamb shoulder (diced)
• 250 g chickpeas (from a can)
• 2 onions
• 4 garlic cloves
• 3 tbsp tomato paste
• 1 can chopped tomatoes (400 g)
• 1 tsp baharat
• 1/2 tsp cinnamon
• 600 ml meat stock
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the eggplants into 3 cm cubes, mix with 1 tsp salt and drain for 20 min., then pat dry; dice the onions and finely chop the garlic.
2. Heat 4 tbsp olive oil in a pan and fry the eggplant in batches for 6–8 min. until golden brown outside and soft inside; drain on paper towels.
3. In a pot, sear the lamb cubes in the remaining oil for 5–6 min. until browned, then add the onions and fry for 6 min. more.
4. Stir in the garlic, tomato paste, baharat and cinnamon and fry for 2 min., then add the canned tomatoes and the hot stock and braise covered for 45 min.
5. Fold in the eggplant and rinsed chickpeas and simmer uncovered for another 15 min. until the sauce is thick and glossy.
6. Season with salt and pepper, let rest for 5 min. and serve hot with flatbread or rice.