Lebanese Batenjein Ablama (Aubergines Ablama) Recipe


800g aubergines, peeled and cut into quarters
1/4 pine nuts
1 onion chopped
350g minced lamb or beef
1/4 tsp. Seven spices
2 tbs. tomato puree
2 x 400g cans of crushed tomatoes
1 tbs. lemon juice
Salt & pepper
2 tbs. oil
Extra oil for frying


Heat the two table spoons of oil in a pan.Fry the onion, till soft, add the nuts, fry till browned, add the minced meat, spices and a pinch of salt. Fry till the meat is well cooked.Deep-fry the aubergine till browned. Remove and put on kitchen paper, or brush with oil and grill on both sides. Arrange the aubergine in an oven tray. Spread the meat mixture over, pressing it with the back of a spoon. Pour the crushed tomato, mixed with tomato puree, lemon juice salt and pepper over the aubergine. Cook in a hot oven for 45 minutes or till the sauce is thickened. Serve with rice.

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