Middle Eastern Eggplant Salad (Batinjan Salad)
Smoky, fresh, high in fiber and full of good fats! Eat it with chicken, dip with pita or just enjoy as a side dish.
Ingredients:
2 medium eggplants
Olive oil (about ½–1 tsp per eggplant, for roasting)
Salt, to taste
1–2 garlic cloves, finely minced
Juice of 1 lemon (to taste)
1 medium tomato, finely diced
¼ small sweet onion or scallions, very finely diced
½ green bell pepper, very finely diced
Fresh parsley, chopped
1–2 tsp pomegranate molasses (to taste)
Optional: pinch of black pepper
Directions:
1) Roast or grill the eggplant: Lightly rub whole eggplants with olive oil. Oven: Roast at 425°F for 30–40 minutes, turning once, until very soft.
Grill: Grill over medium-high heat 15–20 minutes, turning until charred and collapsed.
2) Scoop & chop: Let cool slightly. Split open, scoop out the flesh, and discard the skins. Roughly chop the eggplant.
3) Build the salad: In a bowl, mix eggplant with garlic, lemon juice, olive oil, and salt. Fold in tomato, onion, green pepper, and parsley.
4) Finish: Drizzle in pomegranate molasses, gently mix, and taste. Adjust lemon, salt, or molasses as needed.
5) Serve: Spoon over chicken, serve as a dip with pita, or enjoy as a side. Keeps well refrigerated for 2–3 days.
