Spiced Lamb and Eggplant Stew (Djaj Bil-Batinjan)

Djaj Bil-Batinjan is a traditional Libyan stew made with spiced lamb and eggplant, creating a rich and flavorful dish that is perfect for a comforting meal.

Spiced Lamb and Eggplant Stew (Djaj Bil-Batinjan)

Ingredients

  • 1 lb lamb, cubed
  • 2 eggplants, cubed
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cinnamon
  • 1/4 tsp cayenne pepper
  • 1 can (14 oz) diced tomatoes
  • 2 cups chicken broth
  • Salt and pepper to taste
  • 2 tbsp olive oil

Instructions

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the lamb and cook until browned on all sides.
  3. Stir in the onion and garlic, and cook until softened.
  4. Add the cumin, coriander, cinnamon, and cayenne pepper, and cook for 1 minute.
  5. Add the diced tomatoes, chicken broth, and eggplant. Season with salt and pepper.
  6. Bring the stew to a boil, then reduce the heat and simmer for 45-50 minutes, or until the lamb is tender and the eggplant is cooked through.
  7. Serve the Djaj Bil-Batinjan hot, with rice or crusty bread.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pot Knife Cutting board Spatula

Tools

Stovetop

Serving suggestions

Djaj Bil-Batinjan is best served with a side of rice or crusty bread to soak up the flavorful stew.

Tips & tricks

Tip: For a spicier kick, add more cayenne pepper to the stew.

Cost

$20