Chickpea and Eggplant Curry (Bazin Bil-Batinjan)
Bazin Bil-Batinjan is a traditional Libyan dish that features a flavorful combination of chickpeas and eggplant in a rich and aromatic curry sauce. This hearty and satisfying dish is perfect for a comforting meal, and it's easy to make at home.
Ingredients
- 2 eggplants, diced
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tomatoes, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1 cup vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
- Add the diced eggplant to the pot and cook until it starts to brown.
- Stir in the ground cumin, coriander, turmeric, and cayenne pepper, and cook for 1-2 minutes until fragrant.
- Add the diced tomatoes, chickpeas, and vegetable broth to the pot. Season with salt and pepper, and bring the mixture to a simmer.
- Cover the pot and let the curry simmer for 20-25 minutes, stirring occasionally, until the eggplant is tender.
- Adjust the seasoning if needed, and serve the Bazin Bil-Batinjan hot, garnished with fresh cilantro.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 40 minutes
- Total time:
- 55 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 12g
- Carbohydrates
- 45g
- Fat
- 10g
Supplies
Large pot Cutting board Knife Wooden spoon
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve Bazin Bil-Batinjan with warm pita bread or steamed rice for a complete meal.
Tips & tricks
Tips: For a creamier texture, you can mash some of the cooked chickpeas before serving.
Cost
$10