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