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.

Spicy Eggplant Stew (Alicha Be'timatim)

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

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onions and garlic, and sauté until they are soft and translucent.
  3. Add the eggplant, tomatoes, green chili pepper, turmeric, cayenne pepper, and cumin to the pot. Stir well to combine.
  4. Pour in the vegetable broth and season with salt. Cover the pot and let the stew simmer for 30 minutes, stirring occasionally.
  5. 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