This mouth watering Lebanese eggplant salad is better known as Salateet Batenjal and frequently seen in many restaurant meza's. It can be served hot or cold, It's crazy easy to make and I literally can't get enough of it.
The Pomegranate Molasses is an optional ingredient that is sometimes used to drizzle on the top. For ages I had no idea what the stuff was. Restaurants use it a lot and to me, it just completes the dish to the T and gives it that extra zing. After researching it I found out it was made using only fresh pomegranate juice, that is reduced to a thick, dark syrup. ... sticky and sour are the best words I can use to describe this Pomegranate wonder.
This salad is healthy, vegan, vegetarian, gluten and carb free and because it's so low in calories too, it's just perfect for any diet!
- 1 medium eggplant -
- 2-3 medium fresh tomato - diced small
- 1 small chopped red onion - (or 1/2 large one)
- 1 garlic clove - crushed or grated
- 1/2 batch of chopped fresh parsley - or corriander if you prefer (sometimes I use both)
- Juice of 1 lemon -
- Up to 5 tblsp of extra virgin olive oil - you can mix 1/2 of this amount with other oil if you find it too strong
- 1 tsp Salt to taste -
- Paprika or black pepper to taste -
- Pomegranate Molasses/ Sauce - For drizzling over as garnish
- Start by washing 1 whole eggplant/aubergine and then put to oven bake just as it is for about 45 minutes.
- While the aubergine is baking you can start preparing the rest of your ingredients, wash, peel and chop the onion and tomatoes, grate the garlic and add the remaining ingredients into a bowl and give it a good mix.
- Check on the aubergine, when you see the juice starting to come out, it’s done. Take care to make sure the skin is almost charred and that it is soft when you poke it with a knife.
- When cooled, you can then cut the aubergine in half and remove the skin.
- Then dice it into small cubes and then add to your prepared mix. (if you choose to cook it before hand for instance like the night before smother in some lemon juice so that it doesn’t darken).
- When you have added all of the ingredients and mixed well, you can either serve as it is or you can mash it slightly like I did, this way I can use it as a spread too.