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.
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
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the cubed eggplant and cook until softened, about 10 minutes.
- Transfer the cooked eggplant to a large bowl and let it cool.
- Add the diced tomatoes, sliced red onion, minced garlic, remaining olive oil, and red wine vinegar to the bowl with the eggplant.
- Toss everything together gently and season with salt and pepper to taste.
- Refrigerate the salad for at least 30 minutes before serving.
- 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