Lebanese Batenjein Ablama

Lebanese Batenjein Ablama Recipe - Eggplant and Lamb Stew

Region / culture: Lebanon | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Lebanese Batenjein Ablama is a delicious and flavorful dish that combines eggplant with a savory meat mixture and a rich tomato sauce. This dish is a popular choice in Lebanese cuisine and is perfect for a hearty and satisfying meal.

History

Batenjein Ablama has been a staple in Lebanese cuisine for generations. This dish is often served at family gatherings and special occasions, showcasing the rich flavors and traditional cooking techniques of Lebanese cuisine.

Ingredients

800 g of eggplant
0.25 g of pine nuts
1 chopped onion
350 g of minced lamb or beef
0.25 tsp of seven spices
2 tbsp of tomato purée
2 400 g cans of crushed tomatoes
1 tbsp of lemon juice
salt and pepper
2 tbsp of oil
extra oil for frying

How to prepare

Heat two tablespoons of oil in a pan.
Fry the onion until soft, then add the nuts and fry until browned. Add the minced meat, spices, and a pinch of salt.
Continue frying until the meat is well cooked.
Deep-fry the aubergine until browned.
Remove and place on kitchen paper, or brush with oil and grill on both sides.
Arrange the aubergine in an oven tray.
Spread the meat mixture over the aubergine, pressing it with the back of a spoon.
Pour the crushed tomato, mixed with tomato puree, lemon juice, salt, and pepper over the aubergine.
Cook in a hot oven for 45 minutes or until the sauce is thickened.

Variations

For a vegetarian version, omit the minced beef and add more vegetables such as bell peppers or zucchini.
Add a sprinkle of feta cheese or a dollop of yogurt on top for a creamy and tangy twist.

Cooking Tips & Tricks

Make sure to fry the eggplant until it is browned and tender to ensure a delicious texture in the final dish.

- Press the meat mixture firmly onto the eggplant to create a cohesive and flavorful layer.

- Cooking the dish in the oven allows the flavors to meld together and creates a rich and hearty sauce.

Serving Suggestions

Serve Batenjein Ablama with a side of rice or flatbread for a complete and satisfying meal. Garnish with fresh herbs such as parsley or mint for added flavor.

Cooking Techniques

Frying the eggplant until browned adds a delicious texture and flavor to the dish.

- Pressing the meat mixture onto the eggplant ensures a cohesive and flavorful layer.

Ingredient Substitutions

You can use ground lamb or chicken instead of minced beef for a different flavor profile.

- Substitute walnuts or almonds for pine nuts if desired.

Make Ahead Tips

You can prepare the meat mixture and fry the eggplant ahead of time and assemble the dish just before baking. This dish also reheats well, making it a great option for meal prep.

Presentation Ideas

Arrange the Batenjein Ablama on a platter and garnish with fresh herbs and a drizzle of olive oil for an elegant presentation. Serve with a side of yogurt or tahini sauce for dipping.

Pairing Recommendations

Pair Batenjein Ablama with a crisp and refreshing salad, such as a tabbouleh or fattoush, for a well-rounded meal. A glass of Lebanese red wine or a mint tea complements the flavors of this dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 23g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 4g per serving

Proteins

Protein: 18g per serving

Vitamins and minerals

This dish is a good source of Vitamin C, Potassium, and Folate.

Alergens

This recipe contains nuts and may not be suitable for those with nut allergies.

Summary

Batenjein Ablama is a well-balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for a meal.

Summary

Lebanese Batenjein Ablama is a flavorful and satisfying dish that combines tender eggplant with a savory meat mixture and a rich tomato sauce. This dish is a popular choice in Lebanese cuisine and is perfect for a hearty and delicious meal.

How did I get this recipe?

The memory of discovering this recipe for the first time is a treasured one. It all began on a warm summer day many years ago, when I was just a young girl living in Lebanon. My grandmother, who was an incredible cook, invited me into her kitchen to teach me the art of preparing Lebanese dishes. Little did I know that this day would be the start of a lifelong passion for cooking.

As I stood by her side, watching her expertly chop vegetables and season meats, I was filled with a sense of wonder and admiration. I could see the love and care she put into each dish, and I knew that I wanted to learn everything she had to teach me.

One particular recipe that caught my attention was Batenjein Ablama, a traditional Lebanese dish made with eggplant, tomatoes, and a medley of spices. My grandmother explained that this dish was a favorite in our family, passed down from generation to generation. She told me stories of how her own grandmother used to make it for special occasions, and how it always brought the family together around the dinner table.

I watched intently as my grandmother demonstrated each step of the recipe, from roasting the eggplant to simmering the tomatoes in a rich tomato sauce. She explained the importance of using fresh, quality ingredients and taking the time to let the flavors meld together.

As we sat down to enjoy the finished dish, I was struck by the complexity of flavors and the comforting warmth it brought to my soul. I knew in that moment that I had found a recipe that would become a staple in my own kitchen for years to come.

Over the years, I practiced and perfected the recipe for Batenjein Ablama, adding my own twists and tweaks to make it uniquely mine. I shared it with friends and family, who all raved about its deliciousness and begged me to make it for every gathering.

As I grew older and moved to a new country, far from my homeland, I found solace in recreating the flavors of home through this beloved recipe. It became a way for me to connect with my roots and share a piece of my culture with those around me.

Now, as I sit in my own kitchen, surrounded by the aromas of roasted eggplant and simmering tomatoes, I am filled with gratitude for the gift of this recipe and the memories it holds. It reminds me of my grandmother, of the love and care she poured into each dish she made, and of the joy that comes from sharing a delicious meal with those you hold dear.

The recipe for Batenjein Ablama is more than just a dish to me - it is a piece of my heritage, a link to my past, and a source of comfort and joy in the present. And as I pass it on to the next generation, I know that it will continue to be a treasured part of our family for years to come.