Grilled Eggplant Salad (Salata Bil-Batinjan)

Salata Bil-Batinjan is a traditional Libyan grilled eggplant salad that is bursting with flavor and perfect for a light and refreshing meal. This salad is a popular dish in Libyan cuisine and is often served as a side dish or appetizer.

Grilled Eggplant Salad (Salata Bil-Batinjan)

Ingredients

  • 2 large eggplants, sliced
  • 2 tomatoes, diced
  • 1 red onion, thinly sliced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Instructions

  1. Preheat the grill or stovetop grill pan over medium heat.
  2. Brush the eggplant slices with olive oil and season with salt and pepper.
  3. Grill the eggplant slices for 3-4 minutes on each side, until they are tender and have grill marks.
  4. Remove the grilled eggplant from the heat and let them cool.
  5. Once cooled, chop the grilled eggplant into bite-sized pieces and place them in a large bowl.
  6. Add the diced tomatoes, sliced red onion, and chopped parsley to the bowl with the grilled eggplant.
  7. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
  8. Pour the dressing over the salad and toss gently to combine.
  9. Adjust the seasoning if needed and refrigerate the salad for at least 30 minutes before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
20g
Protein
5g
Fat
7g

Supplies

Grill or stovetop grill pan Large bowl Small bowl

Tools

Grilling tongs Whisk

Serving suggestions

Serve the Salata Bil-Batinjan as a side dish with grilled meats or as a topping for crusty bread. It also makes a great addition to a mezze platter.

Tips & tricks

For a smokier flavor, you can char the eggplant directly over an open flame on a gas stovetop before grilling.

Cost

$8