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.
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
- In a large pot, heat the olive oil over medium heat.
- Add the onion and garlic, and sauté until softened.
- Add the eggplant, tomatoes, and spices. Cook for 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a simmer. Cover and cook for 30 minutes, or until the eggplant is tender.
- 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