Salatet Batinjan

Salatet Batinjan is a refreshing Lebanese salad featuring roasted eggplant, enhanced with a zesty lemon and tahini dressing. This vibrant dish is perfect as a side or a light main course, showcasing the rich flavors of Mediterranean ingredients.

Ingredients

• Eggplant - 1 medium (about 250g)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Tahini - 3 tablespoons
• Lemon juice - 2 tablespoons
• Fresh parsley - 2 tablespoons, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Pine nuts - 2 tablespoons, toasted

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplant in half lengthwise and score the flesh in a diamond pattern without cutting through the skin.
3. Brush the cut sides of the eggplant with 1 tablespoon of olive oil and sprinkle with salt and pepper.
4. Place the eggplant halves cut side down on a baking sheet and roast in the oven for about 25 minutes, or until the flesh is soft and slightly caramelized.
5. While the eggplant is roasting, prepare the dressing by whisking together tahini, lemon juice, minced garlic, remaining olive oil, salt, and pepper in a bowl until smooth.
6. Once the eggplant is done, remove it from the oven and let it cool slightly before scooping the flesh into a serving bowl.
7. Fold in the chopped parsley and drizzle the tahini dressing over the roasted eggplant.
8. Top with toasted pine nuts for added crunch and serve immediately.

Nutrition

• Calories: 290
• Protein: 6 g
• Carbs: 14 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 24 g
• Saturated Fat: 3 g
• Unsaturated Fat: 21 g
• Water: 0.15 L

Health Benefits

• Rich in antioxidants from eggplant, which may help reduce oxidative stress.
• High in fiber, promoting digestive health and aiding in weight management.

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