Betinjan Meqli (Fried Eggplant Salad)

Betinjan meqli is a delicious Middle Eastern fried eggplant salad made with fried eggplant cubes, bell pepper, onion, and a homemade garlic vinaigrette.

If you've never had fried eggplant salad the Syrian way, you're missing out. When I was a kid, we'd have maqali every Friday for lunch, which is basically little plates of all kinds of fried food: fried cauliflower, French fries, fried eggs, you name it.

The simplest foods always hold the best memories, but this eggplant salad has always been my favorite. We used to make it into little slices with the bell pepper mixture on top of each slice, but over the years I found that this version just looks better. It's also super quick and easy to throw together.

Sour, tangy, and oh-so-delicious, this eggplant salad is the perfect addition to any meal. Don't forget your pita bread for scooping and dipping!

Ingredient Notes

• Eggplant: You can use large or small eggplants, but I usually go for larger ones for this recipe (not too big, they might turn out bitter). They're easier to cut into decently-sized cubes.
• Bell Peppers: I always use a mix of red, green, and yellow peppers for color but you can use whichever one you like.
• Onion: White and red onion both work for this recipe, it's a salad so feel free to add your own twist.
• Garlic: This fried eggplant salad needs A LOT of fresh garlic. Or that's how I usually make it, so if you feel like it might be a little too much for you, you can use less. Don't leave it out though, trust me on this one.
• Lemon Juice: Please only use freshly squeezed lemon juice, and not the ready-made bottled ones. It makes a huge difference, trust me. Bottles lemon juice will always have that distinct fake lemon flavor which will take away from the rest of your dish.
• Vinegar: Use white vinegar or apple cider vinegar.
• Dried Coriander: You can use dried coriander or ground, but I prefer dried.
• Oil For Frying: You can use any type of oil for this recipe. I recommend frying oil or vegetable oil, which are both neutral in flavor and won't take away from the flavor of the eggplants.

How To Make Betinjan Meqli

Cut the eggplants into one-inch cubes.

Pour some oil into a frying pan (just enough to cover the bottom of the pan), and fry the eggplants.

Set fried eggplant cubes on a paper towel until fully cooled.

Chop the onion and bell peppers into small cubes. Add to a bowl with the fried eggplants. 

Smash the garlic and mix it with the lemon juice, vinegar, and spices.

Pour the vinaigrette on top of the salad and mix.

Tips and Tricks

• Choose fresh eggplants. Look for plump, bright eggplants and avoid wrinkly, dull ones. Don't go for huge ones either, they could turn out a little bitter. Medium-sized fresh eggplant is best.
• Don't deep-fry. Eggplants absorb a LOT of liquid. To avoid soggy, oily eggplant cubes, fry them in a shallow pan of oil, flipping them over frequently to make sure they get an even color.
• Place the eggplant on a paper towel immediately after frying. This will make sure any excess oil is absorbed before you mix the eggplants into the salad. You can also lightly pat them with the paper towel.
• Let the eggplant soak up the dressing. After you mix everything up, let it sit for at least 20 minutes so the eggplant can soak up some of the dressing. It makes a huge difference and will give you the perfect eggplant salad every time.
• Chop the vegetables really small. This will give you the perfect bite with a little bit of everything. It also adds the BEST crunch to the soft eggplants.

What To Serve With Your Betinjan Meqli

If you want to have your own maqali day like I used to have when I was a kid, here are some things you just Have to have on your maqali table. This collection of recipes makes the perfect combination that you'll LOVE.

📋 Recipe

Middle Eastern Fried Eggplant Salad (Betinjan Meqli)

Author: Samara Alkhammach

Course: Salad

Cuisine: Middle Eastern

Prep: 15 minutes mins

Cook: 10 minutes mins

Total: 25 minutes mins

5 from 8 votes

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Servings 4 servings

This Middle Eastern fried eggplant salad, or betinjan meqli, is quick, easy, and will definitely steal the spotlight on your table.

Ingredients

 

US Customary - Metric

• 3 medium-large eggplants or 5 to 6 small eggplants
• 1 onion
• ½ red bell pepper
• ½ green bell pepper
• ½ yellow bell pepper
• ¼ cup fresh lemon juice
• 3 cloves garlic
• 1½ tablespoon white vinegar
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• salt and pepper to taste
• oil for frying

Instructions

• Cut the eggplants into 1-inch cubes, then pour some oil into a frying pan (just enough to cover the bottom of the pan) and fry your eggplants, stirring frequently until fully golden. Set on a paper towel until fully cooled.
• Chop the onion and bell peppers into small cubes, then add into a bowl with the eggplants. 
• Smash the garlic and mix with the lemon juice, vinegar, and spices, then pour on top and let sit for 15 minutes before serving. 

Notes

• Don't overcrowd your pan, fry the eggplant in batches. 
• Wait for the eggplant to cool completely before mixing with the bell peppers and onion to avoid soggy vegetables.

Nutrition

Serving: 1 /4 of dish | Calories: 246 kcal | Carbohydrates: 30 g | Protein: 5 g | Fat: 14 g | Saturated Fat: 2 g | Polyunsaturated Fat: 12 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 157 mg | Fiber: 13 g | Sugar: 16 g

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