Eggplant Salad

Name: Eggplant Salad (Salata Batinjan (sa-la-ta bet-tin-jan))
Yield: Serves 4 (About 1½ quarts)
Cuisine: Lebanese
Ingredients: ¼ cup diced green bell pepper (¼ inch); Pickled turnips and sumak, both found at specialty markets or online. Or you can prepare fresh Pickled Turnips.; 2 cups canola oil (for frying); ½ cup coarsely chopped parsley; use green leafy parts and tender stems; 1 teaspoon salt; ½ cup diced pickled turnips (¼ inch), store-bought or homemade; 1 pound eggplant, room temperature; 1½ cups diced tomato (½ inch); use firm red tomatoes; ½ cup coarsely chopped green onion; use light and dark green parts; ¼ cup apple cider vinegar; ¼ cup extra-virgin olive oil; 1 cup Pita Croutons; 1½ cups cucumber (peel, quarter, and slice ¼-inch pieces); ½ cup radish (cut in half, slice ⅛ inch thick); 2 large cloves garlic

Salata Batinjan (sa-la-ta bet-tin-jan)

Preparation info

Serves
4
(About 1½ quarts )

Difficulty
Medium

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

I composed this version of eggplant salad for a wedding reception with great approval from the newlyweds and their guests. It is it very colorful, and the individual flavors come together beautifully. The buttery texture of the eggplant with the crisp sumak croutons and tart flavor of the turnips is delicious.

Ingredients

Specialty Ingredients

Pickled turnips and sumak, both found at specialty markets or online. Or you can prepare fresh Pickled Turnips.

Asia
Lebanon
Vegan
Mediterranean

Method

Prepare Ahead

The eggplant and the vegetables can be prepared up to 1 day in advance. Refrigerate separately. Serve as directed.

Ingredients

Specialty Ingredients

Method

Prepare Ahead

Photos