Algerian cuisine
Barania or Eggplant Mderbel
Salem Bonjour
A traditional seasonal Algerian dish that can be made in several versions. I'm a big eggplant fan, I cook it often and I eat it with all kinds of sauces.
Barania, dolma or mderbel are vegetable stews, fried or not, accompanied by meat sauces.
A quick and easy dish, but only if you use other red meats. It will take longer to cook before adding the eggplant slices.
Find another variant of barania with potatoes, called Barania Batata HERE.
Eggplant dolma
In tomato sauce, white sauce, with all kinds of meat, au gratin, etc. I've also suggested it as a dolma with kefta-style minced meat, in zaalouk, in gratin.
I like to combine it with other vegetables such as zucchini and peppers to make a tchaktchouka. An ideal dish for the ftour of the month of Ramadan or for summer meals.
Ingredients:
1 chicken breast or other chicken parts or meats
2-3 large organic eggplants
2 ripe organic tomatoes
4 organic garlic cloves
1 organic white onion
2 bay leaves
1 tbsp tomato paste
1 tbsp harissa optional
1/2 tsp caraway
1 tbsp red ras el hanout
1/2 tsp dried parsley
salt and pepper
1 drizzle olive oil
Oil for frying
Preparation:
1- Wash the eggplants, slice them not too thinly and place in a bowl of generously salted water. Set aside for 5 minutes, then drain.
2- In a frying pan, drizzle with olive oil and add the chicken breast, cut into bite-size pieces. Sauté with the finely sliced onion, whole skinless garlic cloves, salt and pepper.
3- Then add the tomato, washed, peeled and cut into small pieces. Add the bay leaves, spices, tomato concentrate, harissa and parsley.
4-Let everything brown over a very low heat, covered. With steam, you won't need to add water. Drain the chicken pieces from the sauce, adding no more than 5 cl of water at this stage.
5-Fry the eggplant slices and chicken pieces until golden-brown. Serve with tomato sauce, lemon wedges and herbs of your choice.
Mderbel eggplant barania eggplant ragout fried eggplant fried eggplant in sauce tajine d'eggplant traditional algerian cuisine