google.com, pub-5930095499153000, DIRECT, f08c47fec0942fa0 Marqat Baytinijan (Eggplant Stew)
  • R.S.

Marqat Baytinijan (Eggplant Stew)

Updated: Apr 17


This is a simple, quick and very easy dish to make and can be completed in about 45 minutes from start to finish. If you are vegetarian you can remove the ground beef and it will be a perfect veg dish, it has varieties of vegetables, herbs, and spices. I usually cook this dish when I am busy, and I just want to put a meal together for the family. Marqat Baytinijan (Eggplant stew) is a traditional Iraqi dish that is cooked in many Iraqi homes, also it is eaten with basmati rice and salad. It can be used as a dip with pita bread. I certainly love this dish, it is very healthy to eat, it can be cooked ahead of time placed in a refrigerator and just heated up when you are ready to eat. Enjoy

Ingredient

  • 1 lb ground beef

  • Salt as preferred

  • 1 tablespoon cumin

  • 1 tablespoon ground black pepper

  • 1 tablespoon coriander powder

  • 1 tablespoon garam masala powder

  • 1 tablespoon paprika

Instruction

In a large pot place the ground beef and let it cook fully then add salt, cumin, ground black pepper, coriander powder, garam masala powder, and paprika.

Ingredient

  • 1 large eggplant cut a ½ inch thick in circle

  • Salt as preferred

  • 1 tablespoon cumin

  • 1 tablespoon ground black pepper

  • 1 tablespoon coriander powder

  • 1 tablespoon garam masala powder

  • 1 tablespoon paprika

  • 7 tablespoon olive oil

Instruction

Cut the eggplant into ½ inch thick and place in well-greased cookie sheet add salt, cumin, black pepper, coriander powder, garam masala powder, paprika, and olive oil. Mix well and place in a heated oven of 400 degrees for about 15 minutes or until it is tender. After is done then add your eggplants to the pot of cooked ground beef.

Ingredients

  • 1 large onion cut ½ inch thick in half circle.

  • 1 large green pepper cut a ½ inch thick in a half-circle

  • 1 large tomato chopped

  • 5 green onion chopped

  • 1 cup parsley chopped

  • 1- 6oz can tomatoes paste

  • 4 to 5 cups of water

  • 5 tablespoon olive oil

  • Salt as preferred

  • 1 lemon juice

  • 1 tablespoon cumin

  • 1 tablespoon ground black pepper

  • 1 tablespoon coriander powder

  • 1 tablespoon garam masala powder

  • 1 tablespoon paprika

Instruction

In a pot of the ground beef and eggplants add the onion, green pepper, tomatoes, green onion, and parsley. Cover the pot and put on low heat for about 15 minutes or until the vegetables become tender. Then add the tomatoes paste, water, olive oil, salt, lemon juice, cumin, ground black pepper, coriander powder garam masala powder, and paprika. Cook on high heat until all the ingredients incorporated for about 10 to 15 minutes. Then lower the heat and let it simmer for about 15 minutes.


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