Salata Batinjan (assyrian Eggplant And Tomato Salad)

Salata Batinjan is a traditional Assyrian salad made with eggplant and tomatoes. It is a refreshing and flavorful dish that can be served as a side or enjoyed on its own.

Vegan Gluten Free Salad Assyrian Assyrian Cuisine Eggplant Tomato
Salata Batinjan (assyrian Eggplant And Tomato Salad)

Ingredients

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

Instructions

  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
  2. Add the diced eggplants and cook for 5-7 minutes, or until they are soft and slightly browned.
  3. In a large bowl, combine the cooked eggplants, diced tomatoes, chopped red onion, and fresh parsley.
  4. In a small bowl, whisk together 1 tablespoon of olive oil, lemon juice, salt, and pepper.
  5. Pour the dressing over the salad and toss to combine.
  6. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
10 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
120 per serving
Carbohydrates
15g
Protein
3g
Fat
6g

Supplies

Large skillet Large bowl Small bowl

Tools

Knife Cutting board Whisk

Serving suggestions

Serve the Salata Batinjan with warm pita bread or as a side dish with grilled meats.

Tips & tricks

For a smokier flavor, you can char the eggplants on an open flame before dicing them for the salad.

Cost

$8