Salatat Batinjan (algerian Eggplant And Tomato Salad)

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

Salatat Batinjan (algerian Eggplant And Tomato Salad)

Ingredients

  • 2 large eggplants, cubed
  • 2 tomatoes, diced
  • 1 red onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
  2. Add the cubed eggplant and cook until softened, about 10 minutes.
  3. Transfer the cooked eggplant to a large bowl and let it cool.
  4. Add the diced tomatoes, sliced red onion, minced garlic, remaining olive oil, and red wine vinegar to the bowl with the eggplant.
  5. Toss everything together gently and season with salt and pepper to taste.
  6. Refrigerate the salad for at least 30 minutes before serving.
  7. Garnish with fresh parsley 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
120 per serving
Carbohydrates
15g
Protein
3g
Fat
6g

Supplies

Large skillet Large bowl

Tools

Knife Cutting board Vegetable peeler

Serving suggestions

Serve Salatat Batinjan with crusty bread or as a side dish with grilled meats.

Tips & tricks

For a smoky flavor, you can grill the eggplant instead of cooking it on the stovetop.

Cost

$8