Lebanese Yakhnet bathinjan (Eggplant Stew) Recipe


500 g (16 oz) black eggplants, peeled, cubed
600 g(20 oz) lamb stew meat, cubed
1 cup finely chopped onion
1 tbs salt
a dash of ground black pepper and allspice
vegetable oil
1 tbs butter or shortening


Sprinkle salt on eggplant cubes. Place aside for 1 hour.Fry eggplant cubes in hot oil. Remove and drain on absorbent paper.Fry chopped onion for 2 minutes then sauté meat with 2 tbs of butter. Cover with water, add salt and spices, and cook on high heat. Bring to a boil. Cover pot and cook on medium heat for 2 hours.Add fried eggplants to meat and stock. Cover pot and cook for 10 minutes.Serve eggplant stew with lemon wedges and eggplant dip.

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