Yemeni Spiced Eggplant Stew (Betenjan Bel-Qaliya)

Betenjan Bel-Qaliya is a traditional Yemeni stew made with spiced eggplant, tomatoes, and aromatic spices. It's a comforting and flavorful dish that is perfect for a hearty meal.

Yemeni Spiced Eggplant Stew (Betenjan Bel-Qaliya)

Ingredients

  • 2 large eggplants, cubed
  • 2 tomatoes, diced
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • Salt to taste
  • 2 cups vegetable broth
  • Fresh cilantro for garnish

Instructions

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the onion and garlic, and sauté until softened.
  3. Add the eggplant, tomatoes, and spices. Cook for 5 minutes, stirring occasionally.
  4. Pour in the vegetable broth and bring to a simmer. Cover and cook for 30 minutes, or until the eggplant is tender.
  5. Season with salt to taste and garnish with fresh cilantro before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
40 minutes
Total time:
55 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Protein
5g
Carbohydrates
25g
Fat
10g

Supplies

Large pot Cutting board Knife Measuring spoons Vegetable peeler

Tools

Serving spoon Ladle Stovetop

Serving suggestions

Serve the Betenjan Bel-Qaliya with warm flatbread or rice for a complete meal.

Tips & tricks

For a spicier kick, add more cayenne pepper to the stew according to your preference.

Cost

$10