Salona Batinjan (spiced Eggplant And Potato Curry)
Salona Batinjan is a traditional Emirati dish featuring spiced eggplant and potatoes in a flavorful curry sauce. This vegetarian dish is a staple in Emirati cuisine and is perfect for a hearty and satisfying meal.
Ingredients
- 2 large eggplants, cubed
- 2 large potatoes, peeled and cubed
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 can (400g) diced tomatoes
- 1 cup vegetable broth
- Salt to taste
- 2 tablespoons olive oil
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent.
- Add the cubed eggplant and potatoes to the pot, and cook for 5 minutes, stirring occasionally.
- Stir in the ground turmeric, cumin, coriander, and cayenne pepper, and cook for another 2 minutes to toast the spices.
- Pour in the diced tomatoes and vegetable broth, and season with salt. Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Let it cook for 25-30 minutes, or until the vegetables are tender.
- Once the vegetables are cooked, adjust the seasoning if needed, and serve the Salona Batinjan hot with rice or bread.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 40 minutes
- Total time:
- 55 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 5g
- Fat
- 10g
Supplies
Large pot Chopping board Knife Measuring spoons Can opener
Tools
Serving spoon Ladle Cooking spoon
Serving suggestions
Salona Batinjan is best served with warm Arabic bread or steamed rice.
Tips & tricks
For a spicier kick, add more cayenne pepper to the curry sauce according to your preference.
Cost
$15