Fried Eggplant (Batinjan Mekli)

fried eggplant slices topped with dressing chopped herbs and chili

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Fried Eggplant (Batinjan Mekli)

Batinjan mekli is a Lebanese fried eggplant dish. Golden slices dressed in a sour garlic and pomegranate molasses dressing, topped with fresh herbs, chili, and pomegranate arils. A mezze staple that is simple, bold, and completely plant-based.

Prep Time35

Cook Time15

Total Time50

Course: Appetizer, Side Dish

Cuisine: Lebanese, Middle Eastern

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 104kcal

Author: Janelle Hama

Ingredients

Eggplant

1 large globe eggplant (approximately 450g/1lb)
½ tablespoon salt
Avocado oil for frying (or any neutral frying oil)

Dressing

¼ cup fresh lemon juice
2 cloves garlic crushed
½ tbsp pomegranate molasses

Toppings

2 tbsp fresh parsley finely chopped
1 spring onion chopped
1 cayenne pepper or fresh chili, finely chopped (or black pepper to taste)
¼ cup pomegranate arils optional but strongly recommended
Salt to taste (see notes)

Instructions

Salt and drain the eggplant. Slice the eggplant into 1-1.5cm (⅓ - ½ inch) disks. Place in a bowl, sprinkle with salt, and rub it in. Transfer to a colander and leave to drain for 30 minutes. Pat completely dry with a clean towel.
1 large globe eggplant , ½ tablespoon salt
Heat oil in a wide pan to at least 2-3cm (¾ - 1 inch) deep over medium-high heat until shimmering. Fry the eggplant slices in batches until deeply golden brown on both sides, turning over every so often. Transfer to a plate lined with paper towel and dab off excess oil.
Avocado oil
Make the dressing. Whisk together lemon juice, crushed garlic, and pomegranate molasses until combined.
¼ cup fresh lemon juice, 2 cloves garlic , ½ tablespoon pomegranate molasses
Arrange the fried eggplant on a serving plate. Scatter parsley, spring onion, chili, and pomegranate arils over the top. Drizzle with the dressing. Alternatively, serve the eggplant as is with the toppings and dressing on the side.
2 tablespoon fresh parsley, 1 spring onion, 1 cayenne pepper , ¼ cup pomegranate arils , Salt
Serve warm or at room temperature with Arabic bread.

Video

Notes

Salt: The salt used to drain the eggplant seasons the dish sufficiently. Taste before adding any extra.

Storage: Store undressed in an airtight container in the fridge for up to 3 days. Dress just before serving. This dish is best eaten fresh.

Nutrition