Skabaj with Eggplant – Ingredients and Cooking Method

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Skabaj with Eggplant – Ingredients and Cooking Method

Skabaj with eggplant is one of the most ancient Arab dishes, once served to rulers and caliphs in the old times. The word "Skabaj" has Persian origins, with "Sak" meaning vinegar and "Baj" meaning food. Although it's not widely popular in the Arab world today, it is still served in Spanish cuisine.

Here’s the recipe for preparing Skabaj with eggplant.

Ingredients for Skabaj with Eggplant

  • 500 grams of veal, goat, or lamb
  • 3 medium-sized onions, sliced
  • 3 eggplants, quartered and each quarter cut in half
  • 2 tablespoons of cinnamon
  • 4 tablespoons of ground coriander
  • ½ cup of apple cider vinegar
  • ¼ teaspoon of saffron
  • Raisins and thinly sliced almonds (as desired)
  • 5 dried figs, quartered
  • ¼ cup of cooking oil
  • Salt to taste
  • 1 tablespoon of rose water (optional)

Cooking Method for Skabaj with Eggplant

Skabaj with Eggplant


  1. Prepare the Eggplant:

    • Boil the eggplant in a pot of hot water for 15 minutes. Once done, drain and set aside.

  2. Sauté the Meat and Onions:

    • In a thick pot, heat ¼ cup of oil.
    • Once the oil is hot, add the onions and meat, stirring until the onions soften and the meat changes color.

  3. Add Spices and Water:

    • Stir in the cinnamon and ground coriander, mixing well for a few minutes.
    • Cover the mixture with water and bring it to a boil.
    • Let the meat and onions cook for about 20 minutes, then skim off any foam that forms on the surface.

  4. Add Eggplant:

    • Carefully place the boiled eggplant into the pot without stirring to maintain its shape.

  5. Add Vinegar and Honey Mixture:

    • Mix the honey and vinegar well, then pour it over the eggplant.
    • After a few minutes, take a small amount of broth from the pot, mix it with the saffron in a cup, and pour it back into the pot.

  6. Cook Until Thickened:

    • Allow the dish to cook for about 45 minutes over medium heat until the broth thickens.

  7. Add Nuts and Dried Fruits:

    • Add the almonds, raisins, and figs to the eggplant, reduce the heat to low, cover the pot, and let it cook for another 20 minutes.

  8. Final Touch:

    • Once the dish is done, drizzle rose water over the top for garnish.
    • Skabaj can be served either hot or cold.

Enjoy this flavorful and traditional dish!

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