Lebanese Eggplant Salad Salatit El Batinjan

Bursting with vibrant flavors and wholesome ingredients, Lebanese Eggplant Salad, or Salatit El Batinjan, is a delightful Middle Eastern dish that's both fresh and hearty. Roasted eggplants take center stage with their smoky, tender texture, perfectly complemented by crisp diced tomatoes, cucumber, red bell pepper, and red onion. A generous drizzle of zesty lemon juice and extra-virgin olive oil, combined with the warm, earthy notes of cumin, elevates this salad into a well-balanced medley of flavors. Aromatic parsley and refreshing mint add a bright herbal touch, while a hint of garlic ties it all together. Ready in under an hour, this vegan and gluten-free dish is ideal as a light meal, side dish, or appetizer. Serve it at room temperature or chilled for a refreshing take on traditional Mediterranean cuisine. Perfect for summer gatherings, healthy lunches, or a vibrant touch to your mezze platter!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium Eggplants
• 2 medium Tomatoes
• 1 large Cucumber
• 1 medium Red bell pepper
• 1 small Red onion
• 0.25 cup Fresh parsley
• 2 tablespoons Fresh mint leaves
• 1 clove Garlic
• 3 tablespoons Lemon juice
• 2 tablespoons Extra-virgin olive oil
• 0.5 teaspoon Ground cumin
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper

Directions

Step 1

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Pierce the eggplants a few times with a fork and place them on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until the eggplants are soft and the skin is wrinkled.

Step 3

While the eggplants are roasting, dice the tomatoes, cucumber, red bell pepper, and red onion into small pieces. Chop the parsley and mint leaves finely. Place everything in a large mixing bowl.

Step 4

Mince the garlic finely or crush it into a paste using a garlic press. Set aside.

Step 5

Once the eggplants are cool enough to handle, peel off the skin and chop the flesh into small pieces. Add the roasted eggplant pieces to the mixing bowl with the chopped vegetables and herbs.

Step 6

In a small bowl, whisk together the lemon juice, olive oil, minced garlic, ground cumin, salt, and black pepper to make the dressing.

Step 7

Pour the dressing over the vegetable mixture and gently toss everything together until well combined.

Step 8

Taste and adjust seasoning if needed. You can add more lemon juice or salt, depending on your preferences.

Step 9

Transfer the salad to a serving bowl or platter. Serve immediately at room temperature or refrigerate for 15-20 minutes to let the flavors meld together before serving.

Nutrition Facts

Serving size	(1572.7g)

Amount per serving	% Daily Value*
Calories	602.3

Total Fat 30.4g	0%
Saturated Fat 4.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 1233.6mg	0%
Total Carbohydrate 83.2g	0%
Dietary Fiber 28.8g	0%
Total Sugars 41.2g
Protein 14.3g	0%

Vitamin D 0IU	0%
Calcium 238.2mg	0%
Iron 6.1mg	0%
Potassium 3161.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.2%

Protein: 8.6%

Carbs: 50.2%