Bathenjan Mtabbaq
May 6th, 2010
Bathenjan Mtabbaq is a dish prepared from deep fried eggplants, then cooked with tomatoes, olive oil, onions, green pepper and salt. It is served with Arabic flat bread and green pepper.
Let’s make Bathenjan Mtabbaq:
1. This is the kind of eggplants used for the dish, wash eggplant, and remove the caps.
2. Peel eggplant, then cut to round slices, then rinse with water, then season with salt.
3. Heat oil and deep fry eggplant until golden brown in color.
4. Drain on paper towel several times to get rid of excess oil, and set aside.
5. Bring red tomatoes.
6, 7, 8. Peel tomatoes completely, do not use the method of boiling tomatoes then peel them, it is very easy to bring a knife and peel tomatoes without boiling them. Do not discard tomato skins.
9, 10. Cut peeled tomatoes into half.
11, 12. Remove seeds, and do not discard the seeds.
13, 14, 15, 16. Cut tomatoes into chunks, and set aside.
17. These are the tomato skins and seeds, put them in a deep pot.
18. Bring them to boil on medium heat for 30 minutes.
19. After 30 minutes, strain.
20. After straining, save the liquid, and discard the skins and seeds.
21, 22. Bring onions, and cut the onion into quarters then cut each into slices.
23, 24. Bring green pepper, and remove the seeds then cut into slices.
25. In a deep pot, add olive oil.
26. Turn on heat and add onion slices to olive oil, and stir for few minutes.
27, 28. Add green pepper slices, and stir for few minutes.
29, 30. Add tomato chunks to the pot, and stir.
31. Add salt, and pour 1000 ml of liquid that you saved (the liquid from step 20).
32. Keep the mixture on high heat until starts to boil vigorously.
33. Once the mixture starts to boil vigorously, reduce the heat and cook on low heat, the total time for the steps 32 and 33 is one hour.
34. After one hour, add the eggplants to the pot.
35, 36. Stir gently, and keep on low heat for 15 minutes, then turn off heat.
37. Serve Bathenjan Mtabbaq warm or cold with Arabic flat bread and green peppers.
Bathenjan Mtabbaq
From: Family Recipe / Servings: 5 People
PDF Text Only / Print With Images
| 2 kg medium eggplants
Mixture of corn oil and olive oil, 2 1/2 kg red tomatoes 3/4 cup olive oil 2 medium red onions, cut into slices 1 1/2 long green pepper Salt To Serve Arabic flat bread Green pepper |
This is the kind of eggplants used for the dish,wash eggplant, and remove the caps.
Peel eggplant, then cut to round slices , then rinse with water, then season with salt. Heat oil and deep fry eggplant until golden brown in color. Drain on paper towel several times to get rid of excess oil, and set aside. Bring red tomatoes. Peel tomatoes completely, do not use the method of boiling tomatoes then peel them, it is very easy to bring a knife and peel tomatoes without boiling them. Do not discard tomato skins. Cut peeled tomatoes into half. Remove seeds, and do not discard the seeds. Cut tomatoes into chunks, and set aside. These are the tomato skins and seeds, put them in a deep pot. Bring them to boil on medium heat for 30 minutes. After 30 minutes, strain. After straining, save the liquid, and discard the skins and seeds. Bring onions, and cut the onion into quarters then cut each into slices. Bring green pepper, and remove the seeds then cut into slices. In a deep pot, add olive oil. Turn on heat and add onion slices to olive oil, and stir for few minutes. Add green pepper slices, and stir for few minutes. Add tomato chunks to the pot, and stir. Add salt, and pour 1000 ml of liquid that you saved (the liquid from step 20). Keep the mixture on high heat until start to boil vigorously. Once the mixture start to boil vigorously, reduce the heat and cook on low heat, the total time for the steps 32 – 33 is one hour. After one hour, add the eggplants to the pot. Stir gently, and keep on low heat for 15 minutes, then turn off heat. Serve Bathenjan Mtabbaq warm or cold with Arabic flat bread and green peppers. |
What a great dish! It contains some of my favorite vegetable!
Cheers,
Rosa
Rosa: Thanks for the kind comment!
Mmm you had me already at deep fried eggplant. Looks delicious!
Can I not deep-fry the eggplant and make this dish?
What a comprehensive and fantastic step by step recipe-thankyou so much! :)
Eggplants and tomatoes sounds like avery good combination. Your dish looks very delicious with bread…mmmm. Thanks for showing step by step.
I love eggplant — this dish looks wonderful. I love your step by step photos. Would be perfect with some flat bread.
Y: Thank you for the lovely comment!
tigerfish: No, because fried eggplants will give the dish the unique flavor.
Lorraine @ Not Quite Nigella: Thanks for the kind comment! you are too kind :)
MaryMoh: Thank you so much for stopping by! you are so sweet :)
lisa: Thanks dear for the kind comment! you are so sweet :)