Stew
Yakhnet Bathenjan: Lebanese Eggplant Stew
Original name: Yakhnet Bathenjan (Eggplant Stew)
About this dish
Yakhnet bathenjan is a comforting Lebanese eggplant stew that brings together tender eggplant, chickpeas, and a bright, lemony broth perfumed with garlic and fresh parsley. This home-style dish is simple to make yet deeply satisfying, perfect for weeknight dinners or leisurely weekend meals.
Ingredients
UK and US measurements are both included for every recipe.
eggplants
vegetable700 g
Imperial measurement: 1.5 lbs
cooked chickpeas
other400 g
Imperial measurement: 2 cups
olive oil
fat3 tbsp
Imperial measurement: 3 tablespoons
onion
vegetable1 medium
garlic
herb4 cloves
tomato paste
seasoning2 tbsp
Imperial measurement: 2 tablespoons
ground cumin
spice1 tsp
Imperial measurement: 1 teaspoon
ground coriander
spice1 tsp
Imperial measurement: 1 teaspoon
salt
seasoning1 tsp (or to taste)
Imperial measurement: 1 teaspoon (or to taste)
black pepper
spice1/2 tsp
Imperial measurement: 1/2 teaspoon
vegetable broth
liquid500 ml
Imperial measurement: 2 cups
lemon juice
liquid3 tbsp
Imperial measurement: 3 tablespoons
chopped fresh parsley
herb1/4 cup
Method
Prepare the eggplant
10 minutesCut the eggplants into 2.5 cm (1 inch) cubes. Place them in a colander, sprinkle with salt, and let sit for 10 minutes. Rinse and pat dry.
Sauté the aromatics
6 minutesIn a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute.
Add the spices and tomato paste
2 minutesStir in the tomato paste, cumin, coriander, salt, and black pepper. Cook for 1-2 minutes until fragrant.
Add the eggplant and chickpeas
3 minutesAdd the eggplant cubes and chickpeas to the pot, stirring to coat everything with the flavorful base.
Pour in the broth
20 minutesPour in the vegetable broth and bring to a simmer. Reduce the heat to low, cover, and let it gently simmer for about 20 minutes, or until the eggplant is tender and the flavors have melded.
Finish with lemon and parsley
1 minuteStir in the lemon juice and half of the chopped parsley. Taste and adjust seasoning if needed.
Serve
1 minuteLadle the stew into bowls and garnish with the remaining parsley. Serve warm with pita bread or steamed rice.
Equipment
- Large pot
- Colander
- Knife
- Cutting board
Nutrition facts
Tips
- Salting the eggplant before cooking draws out excess moisture and any bitterness, resulting in a creamier texture.
- For a thicker stew, mash a few cooked chickpeas against the side of the pot before adding the broth.
- This stew tastes even better the next day as the flavors deepen, so consider making it ahead.
- If you prefer a bit of heat, add a pinch of aleppo pepper or red pepper flakes with the spices.
Serving suggestions
- Serve this hearty stew with warm pita bread, steamed basmati rice, or quinoa. A side of fattoush salad or plain yogurt (if not vegan) would complete the meal.
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Recipe by
Layla Nasser
Specialises in Lebanese cuisineLayla makes tabbouleh that is 80% parsley. She is a green monster.
Describe yourself in three words: Green, lemony, parsley storm.