Batinjan bil Lahmeh — Eggplant Braised with Spiced Lamb
Whole small eggplants or large halves, fried until golden and then buried in a spiced lamb-tomato braise — a deeply aromatic mountain dish that eats like a celebration even on a Tuesday.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 800 g small eggplants or 2 large, halved
- 400 g ground lamb
- 50 g, toasted pine nuts
- 400 g canned crushed tomatoes
- 1 large, finely diced yellow onion
- 4 cloves garlic cloves
- 1.5 tsp seven spice (baharat)
- 0.5 tsp ground cinnamon
- 0.25 tsp ground allspice
- 1 tbsp tomato paste
- 80 ml olive oil for frying
- 1.5 tsp salt
- 3 tbsp, chopped fresh parsley
Instructions
- Salt eggplant halves generously, let rest 20 minutes, then rinse and dry well.
- Heat oil in a wide heavy pan. Fry eggplant cut-side down until deep golden, 4–5 minutes per side. Drain on paper towels. Reserve the pan with remaining oil.
- In the same pan, sauté onion over medium heat until soft, 8 minutes. Add garlic, cook 1 minute.
- Add ground lamb. Break up with a wooden spoon and cook until no pink remains. Drain excess fat if needed.
- Add seven spice, cinnamon, allspice, and salt. Cook 2 minutes.
- Add tomato paste and cook 1 minute. Add crushed tomatoes and 150ml water. Stir and simmer 10 minutes until sauce thickens slightly.
- Fold in toasted pine nuts.
- Arrange fried eggplant halves in the pan, cut-side up, pressing them gently into the sauce. Spoon some meat mixture over each eggplant half.
- Cover and cook over low heat for 30–35 minutes until eggplant is completely soft and has absorbed the braise.
- Scatter parsley over the top. Serve with vermicelli rice and plain yogurt on the side.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Batinjan bil Lahmeh — Eggplant Braised with Spiced Lamb?
Whole small eggplants or large halves, fried until golden and then buried in a spiced lamb-tomato braise — a deeply aromatic mountain dish that eats like a celebration even on a Tuesday.
Where is Batinjan bil Lahmeh — Eggplant Braised with Spiced Lamb from?
Batinjan bil Lahmeh — Eggplant Braised with Spiced Lamb comes from Lebanese Mountains. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Batinjan bil Lahmeh — Eggplant Braised with Spiced Lamb vegetarian?
No — as written, Batinjan bil Lahmeh — Eggplant Braised with Spiced Lamb includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of seven spice (baharat) in Batinjan bil Lahmeh — Eggplant Braised with Spiced Lamb?
The seven spice (baharat) called for here is part of the traditional recipe and gives Batinjan bil Lahmeh — Eggplant Braised with Spiced Lamb its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Batinjan bil Lahmeh — Eggplant Braised with Spiced Lamb?
In a Lebanese mains spread, Batinjan bil Lahmeh — Eggplant Braised with Spiced Lamb is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Batinjan bil Lahmeh — Eggplant Braised with Spiced Lamb ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.