Salatat Batinjan (roasted Eggplant And Tomato Salad With Pomegranate Dressing)

Salatat Batinjan is a traditional Qatari salad that features the rich flavors of roasted eggplant and tomatoes, topped with a tangy pomegranate dressing. This refreshing and vibrant salad is perfect for a light lunch or as a side dish for a larger meal.

Vegetarian Vegan Gluten Free Salad Qatari Qatari Cuisine
Salatat Batinjan (roasted Eggplant And Tomato Salad With Pomegranate Dressing)

Ingredients

  • 2 large eggplants, sliced
  • 4 tomatoes, halved
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • 1/2 cup pomegranate seeds
  • 2 tablespoons pomegranate molasses
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh mint

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Place the eggplant slices and tomato halves on a baking sheet. Drizzle with olive oil and season with salt and pepper.
  3. Roast in the oven for 20 minutes, or until the vegetables are tender and slightly caramelized.
  4. In a small bowl, whisk together the pomegranate seeds, pomegranate molasses, lemon juice, and chopped mint to make the dressing.
  5. Arrange the roasted eggplant and tomatoes on a serving platter. Drizzle with the pomegranate dressing.
  6. Serve the Salatat Batinjan immediately and enjoy!

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
20 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

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

Supplies

Baking sheet Small bowl Serving platter

Tools

Knife Whisk

Serving suggestions

Salatat Batinjan pairs well with grilled meats, rice dishes, or as a topping for pita bread.

Tips & tricks

For added flavor, you can sprinkle some crumbled feta cheese or toasted pine nuts on top of the salad before serving.

Cost

$12