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.

Chickpea and Eggplant Curry (Bazin Bil-Batinjan)

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

  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
  2. Add the diced eggplant to the pot and cook until it starts to brown.
  3. Stir in the ground cumin, coriander, turmeric, and cayenne pepper, and cook for 1-2 minutes until fragrant.
  4. Add the diced tomatoes, chickpeas, and vegetable broth to the pot. Season with salt and pepper, and bring the mixture to a simmer.
  5. Cover the pot and let the curry simmer for 20-25 minutes, stirring occasionally, until the eggplant is tender.
  6. 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