🇩🇿 Algerian Eggplants with Meat and Chickpea Sauce – El Barania Badenjel

This dish is called El Barania ( البرانية ) or Barania badenjal in Algeria. It is made of Fried eggplants slices and meat chickpea sauce. The sauce can be red or white and the meat can be beef, lamb or poultry. I made the dish my way as I did not fry directly the eggplants but instead I baked them first then fried them just to get that beautiful color.

The seasoning of the sauce differ from one region to another, some use cinnamon or caraway or cumin or turmeric, ginger or a combination of these spices and more. I love the North African spice mix ras el hanout and I use my homemade recipe, please check it out here: https://www.myexcellentdegustations.com/homemade-spice-mix-ras-el-hanout/

For health benefits, it does not hurt to add ginger and turmeric to the sauce even though these ingredients are in the Ras el Hanout already (I did not add them in the recipe ingredients because it’s just my choice). I love this dish with a French baguette!

Prepare the meat chickpea sauce.
Slice the eggplants.
Bake the eggplant slices in a 400 °F preheated oven for 45 to 1 hour (cover them with aluminum paper).
Fry the baked eggplant for few minutes in each side.
Place the fried eggplant slices in the sauce and let simmer for 2 to 3 minutes.
Serve with your choice of bread.
5 from 12 votes
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Course Main Course
Cuisine Algerian
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 4
Author LDS’s Mom

Ingredients

  • 1 lb pieces of meat
  • 3 medium eggplants
  • 1 small onion, chopped
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1 tomato, grated
  • 2 cups chickpeas, soaked overnight and rinsed
  • 1 tsp ras el hanout
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter at room temperature
  • 1 tbsp paprika
  • 1 tbsp tomato paste
  • salt, pepper to taste
  • Vegetable or canola oil for frying
  • Chopped parsley or cilantro for garnish (optional)
  • Hot Water

Instructions

  1.  Put the butter and olive oil in a saucepan over medium heat.
  2. Add the minced garlic and onions then let cook for a minute or two.
  3. Add the meat, paprika, the grated tomato, tomato paste, ras el hanout, salt and pepper (to taste).

  4. Let cook for about 5 minutes, then add in the chickpeas.
  5. Pour in water, that should cover the meat and chickpeas.
  6. Let cook for about 40 to 60 minutes or until the meat is cooked (at medium heat) and the sauce is reduced.

  7.  In meanwhile, slice the eggplants into about ½ inch slices then season with salt.
  8. Place the eggplant slices in a baking dish, single layered and bake in a 400 °F preheated oven for 45 to 1 hour (cover them with aluminum paper).

  9. Put oil in a frying pan over medium high heat.
  10. Fry the baked eggplant slices for few minutes in each side until they get that golden color (knowing that the eggplants are already baked so no need to fry them for too long).
  11. Take out the meat from the sauce and gently add the fried eggplants to the sauce.
  12. Let simmer for 2 to 3 minutes just to get all the flavors of the sauce and adjust the seasoning for salt and pepper to your tasting.

  13. Serve the dish by placing the eggplants slices around the plate. Add the meat, chickpeas and sauce in the middle or serve it as you like it. Garnish with cilantro or parsley if you prefer.

Recipe Notes

–  You can add sliced peeled potatoes to be cooked in the sauce or you can fry the sliced potatoes first then add them to the sauce if you like.

– You don’t have to add the eggplants slices to the sauce, you can just serve them in a plate and add the meat, chickpeas sauce on top.

– You can add 1 or 2 beaten eggs with a little bit of the sauce and chopped parsley and pour it over the sauce at the end of cooking . Let simmer for few minutes.

– You can add 1 tbsp of white vinegar to the sauce after turning off the heat .

🇩🇿 🇲🇦 🇹🇳 Homemade Spice Mix – Ras El Hanout

Ras el hanout is a combination of spices and it is found in Algeria, Morocco and Tunisia. Ras El Hanout (راس الحانوت‎) is an arabic name wich literally means the head of the shop. It’s a very important spice in the North African cuisine. Each shop or family has its own blend of spices, this is my version of Ras el Hanout, it’s very aromatic!

5 from 2 votes
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Cuisine North African
Prep Time 10 minutes
Author LDS’s Mom

Ingredients

  • 1 tsp cumin
  • 1 tsp ginger
  • 1 tsp turmeric powder
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp cayenne pepper
  • 1/8 tsp ground nutmeg
  • ¼ tsp ground cinnamon
  • 1/8 tsp ground cloves
  • ½ tsp coriander powder

Instructions

  1. In a a bowl, mix all the ingredients well and store in an airtight container.