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Salatat Bathinjan Eggplant

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Ingredients

Adjust Servings:
1 eggplant, large, peeled and thickly sliced
salt
8 tablespoons olive oil
4 garlic cloves
1 hot pepper, medium, finely chopped
3 tablespoons lemon juice

Nutritional information

185.3
Calories
163 g
Calories From Fat
18.2 g
Total Fat
2.5 g
Saturated Fat
0 mg
Cholesterol
2.8 mg
Sodium
6.4 g
Carbs
2.8 g
Dietary Fiber
2.4 g
Sugars
1.1 g
Protein
111g
Serving Size

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Salatat Bathinjan Eggplant

Features:
    Cuisine:

    I found this on the web in my search for ZWT recipes. It comes from "From the Lands of Figs and Olives" by Habeeb Salloum and James Peters.
    (Serving size and est. time are guesses since none of that info is listed with the recipe.)

    • 85 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Salatat Bathinjan (Eggplant Appetizer), I found this on the web in my search for ZWT recipes It comes from From the Lands of Figs and Olives by Habeeb Salloum and James Peters (Serving size and est time are guesses since none of that info is listed with the recipe ), I found this on the web in my search for ZWT recipes It comes from From the Lands of Figs and Olives by Habeeb Salloum and James Peters (Serving size and est time are guesses since none of that info is listed with the recipe )


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    Steps

    1
    Done

    Sprinkle the Eggplant Slices With Salt. Place in Strainer or Colander, Top With a Weight and Allow to Drain For 45 Minutes.

    2
    Done

    Heat the Oil in a Frying Pan, the Add the Eggplant Slices and Fry on Both Sides Until They Are Golden Brown. Remove the Eggplant Slices, Dice Them and Set Aside in a Bowl.

    3
    Done

    Mash the Garlic Cloves With Salt. Add to the Diced Eggplant Along With the Hot Pepper and Lemon Juice.

    4
    Done

    Chill Slightly and Serve.

    Avatar Of Mitchell Gillespie

    Mitchell Gillespie

    Spice whisperer known for her bold and aromatic dishes that pack a flavorful punch.

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