Spicy Eggplant Stew (Alicha Be'timatim)
Alicha Be'timatim is a delicious and spicy eggplant stew that is a staple in Eritrean cuisine. This flavorful dish is perfect for a cozy night in and is sure to warm you up from the inside out.
Ingredients
- 2 large eggplants, cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tomatoes, diced
- 1 green chili pepper, chopped
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- 1/2 cup vegetable broth
- Salt to taste
- 2 tablespoons olive oil
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onions and garlic, and sauté until they are soft and translucent.
- Add the eggplant, tomatoes, green chili pepper, turmeric, cayenne pepper, and cumin to the pot. Stir well to combine.
- Pour in the vegetable broth and season with salt. Cover the pot and let the stew simmer for 30 minutes, stirring occasionally.
- Once the eggplant is tender, remove the pot from the heat and let it sit for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 8g
- Fat
- 12g
Supplies
Large pot Stirring spoon Cutting board Knife
Tools
Cooking pot Stove
Serving suggestions
Serve the Alicha Be'timatim with injera, a traditional Eritrean flatbread, for an authentic experience.
Tips & tricks
For a milder version, remove the seeds from the green chili pepper before adding it to the stew.
Cost
$10