Best 3 Lebanese Eggplant Salad Salatit El Batinjan Recipes
In the vibrant tapestry of Mediterranean cuisine, Lebanese eggplant salad, known as Salatet El Batinjan, shines as a jewel of culinary artistry. This delectable dish captures the essence of simplicity and freshness, showcasing the vibrant flavors of roasted eggplant, tangy tomatoes, crisp cucumbers, and a symphony of herbs and spices. With its smoky, slightly charred exterior and tender, velvety interior, the roasted eggplant takes center stage, its inherent bitterness beautifully balanced by the acidity of tomatoes and the cooling crunch of cucumbers. This tantalizing salad is a symphony of textures and flavors, offering a delightful contrast between the soft eggplant, crisp vegetables, and the nutty crunch of toasted pita bread. Served as a refreshing appetizer or an accompaniment to grilled meats, Salatet El Batinjan embodies the essence of Lebanese culinary heritage, where fresh, wholesome ingredients are transformed into a symphony of flavors that tantalize the palate and nourish the soul.
**Additional Information:**
* Preparation Time: 15 minutes
* Cooking Time: 60 minutes
* Total Time: 75 minutes
* Servings: 4-6
**Recipes Included in the Article:**
1. **Lebanese Eggplant Salad (Salatet El Batinjan):** The flagship recipe of this article, this detailed guide takes you through the process of creating this classic Lebanese salad from scratch. From roasting the eggplants to creating the flavorful dressing, each step is explained with precision, ensuring success in your culinary endeavor.
2. **Roasted Eggplant Dip:** For those who prefer a creamy, spreadable version, this roasted eggplant dip recipe offers a delightful variation on the classic salad. With its smooth texture and smoky flavor, this dip is perfect for serving as an appetizer or as a spread for sandwiches and wraps.
3. **Eggplant Salad with Tahini Dressing:** This recipe introduces a nutty, savory twist to the traditional salad with the addition of tahini dressing. The rich, creamy tahini adds a new layer of flavor and depth, making this salad a delightful departure from the original.
FATTET BATTENJEN
Fattet Batenjain translates to eggplant crumble and is a classic Lebanese dish made throughout the country with various twists. The dish is unique, delicious, healthy and vegetarian! Plus, it can be served as an entree or appetizer. It can also be prepared with lamb or shredded chicken instead of eggplant.
Provided by Food Network
Time 1h40m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the eggplant: Remove the tops from the eggplants and slice them the long way into 1-inch slices. Rub the sea salt on the flesh sides of each eggplant and place them into a strainer on top of a large bowl. Let them sit for an hour in a cool place.
- Cut the eggplant into 1-inch cubes, all about the same size so that they will cook evenly.
- Heat the oil in a high-sided skillet over medium-high heat to 350 degrees F on a deep-fry thermometer. Line a plate with paper towels.
- Carefully drop one piece of eggplant into the oil, and when it starts to sizzle, add a few more handfuls. Working in batches, fry the eggplant until they are golden and crispy, stirring occasionally, 4 to 5 minutes. Transfer the fried eggplant to the paper-towel-lined plate.
- For the tahini yogurt garlic sauce: Whisk the yogurt in a large bowl until smooth. Add the tahini, lemon juice, garlic, pomegranate molasses and sea salt and whisk until combined and smooth.
- For the layers: Lay the toasted pita chips on a platter, top with the chickpeas and sprinkle with the salt and cumin. Top with the fried eggplant, then pour over the yogurt sauce and top with the parsley. Sprinkle over the paprika, pomegranate seeds and cranberries. Top with the melted butter and toasted pine nuts. Garnish with mint leaves if using and serve.
LEBANESE EGGPLANT SALAD - (SALATIT EL BATINJAN)
Eggplant lovers! Baked or grilled eggplant salad is very healthy and tasty. Try it! very simple and easy.
Provided by Middle Eastern by M
Categories Lebanese
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Put the whole eggplant as is, (only cut and remove the stem from the top), on a baking sheet and bake it. You'll notice when it's done that the juice came out on the baking sheet and the skin is almost toasted and it becomes soft when you punch it with a knife.
- Let it cool for a bit then cut it in half and remove the skin; just cut it roughly into small/medium diced pieces and put it in the salad bowl, (it's ok if it has some juice still). Then add the rest of the ingredients and mix the salad and serve. This is good with pita bread on the side.
Nutrition Facts : Calories 416.1, Fat 34.8, SaturatedFat 4.9, Sodium 25.8, Carbohydrate 27.5, Fiber 12.9, Sugar 11.9, Protein 5.3
MIDDLE EASTERN FRIED EGGPLANT SALAD (BETINJAN MEQLI)
This Middle Eastern fried eggplant salad, or betinjan meqli, is quick, easy, and will definitely steal the spotlight on your table.
Provided by Samara
Categories Salad
Time 25m
Number Of Ingredients 12
Steps:
- Cut the eggplants into 1-inch cubes, then pour some oil into a frying pan (just enough to cover the bottom of the pan) and fry your eggplants, stirring frequently until fully golden. Set on a paper towel until fully cooled.
- Chop the onion and bell peppers into small cubes, then add into a bowl with the eggplants.
- Smash the garlic and mix with the lemon juice, vinegar, and spices, then pour on top and let sit for 15 minutes before serving.
Nutrition Facts : ServingSize 1/4 of dish, Calories 246 calories, Sugar 16 g, Sodium 157 mg, Fat 14 g, SaturatedFat 2 g, UnsaturatedFat 12 g, TransFat 0 g, Carbohydrate 30 g, Fiber 13 g, Protein 5 g, Cholesterol 0 mg
Tips:
- Choose the right eggplant: Use a medium-sized eggplant that is firm and has a deep purple skin. Avoid eggplants that are too large or have blemishes.
- Roast the eggplant properly: Roasting the eggplant brings out its smoky flavor and makes it easier to mash. Make sure to roast the eggplant until it is tender and slightly charred.
- Don't over-mash the eggplant: Mash the eggplant until it is just combined. Over-mashing will make the salad too mushy.
- Use fresh herbs: Fresh herbs, such as parsley, cilantro, and mint, add a bright, herbaceous flavor to the salad. Use as much or as little as you like.
- Season to taste: Salt, pepper, and lemon juice are essential for seasoning the salad. Add more or less to taste.
Conclusion:
Lebanese Eggplant Salad (Salatet el Batinjan) is a delicious and healthy dish that is perfect for a summer meal. It is made with roasted eggplant, tomatoes, onions, garlic, herbs, and spices. The salad is easy to make and can be served as an appetizer, side dish, or main course. If you are looking for a new and flavorful vegetarian dish to try, I highly recommend Lebanese Eggplant Salad.
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