Makmur Batinjan
Slow-cooked eggplant, onions, and tomatoes in olive oil and green peppers. Served warm or cold with bread.
📱 Open in ASK App
Get the full experience — offline timer, voice mode & more
🥄 Ingredients
- 1 kg eggplant
- 1 large potato
- 2 medium onions (400 g each)
- 0.5 kg tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 fresh green bell pepper (sweet or hot, as desired)
- 1 fresh green bell pepper (sweet or hot, as desired)
- Oil for frying the eggplant
- 0.25 cup olive oil for the onions
👩🍳 Instructions
- Peel the eggplant completely or leave it striped.
- Fry the eggplant in plenty of hot oil so it doesn't absorb too much oil, then place it on paper towels to drain.
- Peel the potatoes and cut them into medium-sized cubes. Fry them like you would French fries.
- Dice the onions, green and red bell peppers, and tomatoes into small squares.
- Heat olive oil in a suitable pot and sauté the onions until golden brown. Cover the pot and cook for 5 minutes. Then add the bell peppers and sauté until fragrant and partially cooked.
- Place the fried eggplant on top of the mixture, then add salt, seven-spice mix, 2 tablespoons of tomato paste, and the tomatoes. Stir well and cover for 15 minutes.
✨ Chef's Secret
Women in Aleppo don't usually add green or red peppers to the dish, but I've found that eggplant always goes well with all kinds of peppers, and potatoes in Aleppo are simply made with eggplant, onions, and tomatoes. A tip for saving money and preserving blessings: Whenever you make stuffed eggplant, scoop out the first pulp with a large corer and collect it in a bowl. Once you've finished, cut each piece in half and fry it in oil, just like you did with the sliced eggplant, until it turns light brown. Then, cook it as a side dish for your table. Your family will appreciate this and love it because it will be a small portion and very appetizing.
🌹 Decoration
Garnish the dish with finely chopped parsley.
📱 Open in ASK App