Batinjan

Batinjan Recipe from Arabia with Lamb Chops and Aubergines

Region / culture: Arabia | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Batinjan, a rich and flavorful dish, is a testament to the culinary heritage of the Middle East. This recipe combines tender lamb cubes with the creamy texture of aubergines, all simmered in a fragrant tomato-based sauce. It's a dish that promises to take your taste buds on an unforgettable journey through the aromas and flavors of Middle Eastern cuisine.

History

The origins of Batinjan can be traced back to the ancient culinary traditions of the Middle East. Lamb, aubergines, and tomatoes are staples in the region's diet, and this dish beautifully showcases the harmonious blend of these ingredients. Historically, Batinjan was prepared during gatherings and special occasions, symbolizing hospitality and the sharing of meals among communities.

Ingredients

300 g (10 oz) lamb chops and boneless lamb cubes
3 medium aubergines, sliced
1 large onion, finely chopped
1 garlic clove, finely chopped
400 g (14 oz) tin chopped tomatoes
2 tbsp tomato purée
2 tsp salt
1 tsp garam masala
1.2 liter (2 pt) boiling water
3 tbsp oil, for frying
1 tbsp lemon juice

How to prepare

Trim and wash the meat. Place it in a medium saucepan and cover it with boiling water, ensuring that the meat is completely submerged. Boil for 5 minutes with the lid uncovered. Drain the meat and discard the water.
Slice the aubergines to a thickness of about 1 cm (0.5 inch). Heat 2 tbsp of oil in a pan and fry the aubergine slices until they turn golden brown. Drain them on absorbent paper and set them aside.
In the same medium saucepan, add 1 tbsp of oil. Place it over medium heat and fry the onions and garlic until they become slightly brown. Add the meat and fry them together for 1 – 2 minutes. Pour boiling water into the pan, cover it, and let it boil for 30 minutes over medium heat.
Now, add the chopped tomatoes, tomato puree, lemon juice, salt, and garam masala to the pan.
Add the fried aubergines to the pan, cover it, and let it boil for 15 minutes over medium heat. Then, stir gently and let it simmer for another 15 minutes.

Variations

For a vegetarian version, substitute lamb with chickpeas or lentils.
Add a touch of heat with a sprinkle of chili flakes or a diced chili pepper.
Incorporate other vegetables like bell peppers or zucchini for added texture and flavor.

Cooking Tips & Tricks

To ensure the best flavor and texture for your Batinjan, consider these tips:

- Salt the aubergine slices and let them sit for about 30 minutes before frying. This process helps to draw out bitterness.

- Use high-quality lamb for tender, flavorful meat.

- Brown the lamb cubes well before adding the water to lock in the flavors.

- Simmer the dish gently to allow the flavors to meld together beautifully.

Serving Suggestions

Serve Batinjan hot with a side of basmati rice or flatbread to soak up the delicious sauce. A fresh cucumber salad would complement the rich flavors of the dish perfectly.

Cooking Techniques

Slow simmering is key to developing the deep flavors in Batinjan. This technique allows the ingredients to tenderize and meld together, creating a rich and cohesive dish.

Ingredient Substitutions

If lamb is not available, beef or chicken can be used as alternatives.

- Swap aubergines with courgettes for a different texture.

- Use fresh tomatoes instead of canned for a fresher taste.

Make Ahead Tips

Batinjan can be made ahead and refrigerated for up to 3 days. The flavors develop and deepen over time, making it even more delicious when reheated.

Presentation Ideas

Garnish Batinjan with fresh parsley or coriander and a squeeze of lemon juice for a burst of color and freshness. Serve in a traditional clay pot for an authentic presentation.

Pairing Recommendations

Pair Batinjan with a light red wine, such as a Pinot Noir, to complement the rich flavors of the lamb and tomatoes.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator. Reheat gently on the stove or in the microwave, adding a little water if necessary to prevent drying out.

Nutrition Information

Calories per serving

A serving of Batinjan contains approximately 300 calories. The calories are derived from a balanced mix of proteins, fats, and carbohydrates, making it a wholesome meal option.

Carbohydrates

A serving of Batinjan provides approximately 20g of carbohydrates. The primary sources of carbohydrates in this dish are the aubergines and tomatoes, which also contribute dietary fiber to your meal.

Fats

This dish contains about 15g of fat per serving, with the majority coming from the lamb and the oil used for frying. Using a lean cut of lamb and minimizing the oil can reduce the fat content.

Proteins

Batinjan is a good source of protein, offering about 25g per serving. The lamb cubes are the primary source of high-quality protein in this dish, essential for muscle repair and growth.

Vitamins and minerals

Batinjan is rich in vitamins and minerals, including Vitamin C from the tomatoes and lemon juice, Vitamin A from the aubergines, and iron and zinc from the lamb. These nutrients support overall health and well-being.

Alergens

This recipe is free from common allergens such as nuts, dairy, and gluten. However, those with specific food sensitivities should adjust the recipe accordingly.

Summary

Batinjan is a balanced dish that offers a good mix of proteins, fats, and carbohydrates, along with essential vitamins and minerals. It's a nutritious meal that supports a healthy diet.

Summary

Batinjan is a classic Middle Eastern dish that combines succulent lamb, creamy aubergines, and a rich tomato sauce. It's a hearty and nutritious meal that's perfect for sharing with family and friends. With its deep flavors and comforting texture, Batinjan is sure to become a favorite in your culinary repertoire.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Batinjan, a traditional Middle Eastern eggplant dish, during one of my many travels around the world. It was many years ago, when I was a young woman full of curiosity and a hunger for new culinary experiences.

I had always been fascinated by the diverse flavors and ingredients used in different cuisines, and I made it a point to seek out local markets and street food stalls wherever I went. It was during one of these explorations that I found myself in a bustling market in the heart of Beirut, Lebanon.

The air was filled with the fragrant scents of spices, fresh herbs, and grilled meats. I wandered through the maze of stalls, admiring the vibrant colors of the fruits and vegetables on display. It was then that I came across a small, unassuming stall run by an elderly woman with weathered hands and a warm smile.

She was busy preparing a batch of Batinjan, and the aroma of roasted eggplant and spices wafted towards me, instantly piquing my interest. I watched in awe as she deftly sliced and seasoned the eggplants, her hands moving with practiced ease. I knew then and there that I had to learn her recipe.

I approached her tentatively, my heart pounding with excitement. She greeted me warmly and welcomed me to watch as she cooked. As I observed her technique and listened to her explanations, I realized that this dish was more than just a recipe – it was a labor of love, a reflection of her culture and heritage.

She explained to me the importance of using fresh, high-quality ingredients, and how each spice was carefully chosen to enhance the flavors of the eggplant. She showed me her secret tips and tricks, passed down through generations, on how to achieve the perfect balance of flavors and textures.

I watched, mesmerized, as she roasted the eggplants over an open flame until they were charred and tender. She then peeled and mashed them, adding a blend of aromatic spices, herbs, and garlic. The final touch was a drizzle of tangy lemon juice and a sprinkle of fresh parsley.

As she plated the dish and offered me a taste, I was overcome with emotion. The flavors were unlike anything I had ever tasted before – smoky, savory, and utterly delicious. I savored each bite, feeling a deep connection to the woman who had so generously shared her recipe with me.

I thanked her profusely, promising to carry on her legacy by cooking Batinjan for my own family and friends. She smiled and nodded, her eyes twinkling with pride. As I left the market that day, I knew that I had discovered a treasure that would stay with me forever.

Since then, I have made Batinjan countless times, tweaking the recipe here and there to suit my own tastes. Each time I prepare it, I am transported back to that bustling market in Beirut, and I am reminded of the kind woman who taught me the art of cooking with passion and soul.

I am grateful for the experiences and memories that cooking has brought into my life, and I am forever indebted to the countless people who have shared their recipes and stories with me. Cooking is more than just a task – it is a journey, a celebration of cultures and traditions that bring us closer together.

And so, as I sit here now, preparing a fresh batch of Batinjan for my loved ones, I am filled with gratitude for all the flavors and aromas that have enriched my life. I may have stumbled upon this recipe by chance, but I know now that it was meant to be – a gift from the culinary gods, passed down through generations, to be shared and enjoyed by all.