Aubergines with a Yoghurt Dip

Name: Aubergines with a Yoghurt Dip (Batinjan B’laban)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Palestinian
Ingredients: 3 large aubergines (eggplants); 3 large aubergines (eggplants); 120 ml (½ cup) vegetable, sunflower or olive oil; 120 ml (½ cup) vegetable, sunflower or olive oil; 120 ml (½ cup) vegetable, sunflower or olive oil; 750 ml (3¼ cups) plain yoghurt; 2 garlic cloves, crushed; ¾ tsp salt

Batinjan B’laban

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
50 min

Appears in

Classic Palestinian Cuisine

By Christiane Dabdoub Nasser

Published 2026

About

This salad is a variation of the m’tabbal, although with a marked difference in texture, which is soft and silky due to the absorption of oil. The combination of the fried aubergines with yoghurt, which imparts a smooth lightness, makes it an excellent side dish for kibbeh b’suniyyeh.

Ingredients

3 large aubergines (eggplants)
120 ml (½ cup) vegetable,

Asia
Palestine
Side dish
Starter
Gluten-free
Vegetarian
Low carb

Method

Wash and wipe dry the aubergines, then peel and cut them into thick slices 6mm (¼ in). Sprinkle with salt and leave to sit for 30 minutes.

Add the oil to a deep pan over a medium heat and, once the pan is hot, fry a few slices at a time. You will achieve the best results if you fry them thoroughly on one side and turn only once during cooking. Once golden and tender, place the cooked sl