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

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.