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.

Salona Batinjan (spiced Eggplant And Potato Curry)

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

  1. 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.
  2. Add the cubed eggplant and potatoes to the pot, and cook for 5 minutes, stirring occasionally.
  3. Stir in the ground turmeric, cumin, coriander, and cayenne pepper, and cook for another 2 minutes to toast the spices.
  4. 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.
  5. 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