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close up of middle eastern eggplant salad in a bowl

Middle Eastern Fried Eggplant Salad (Betinjan Meqli)

  • Author: Samara
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


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


  • 3 medium-large eggplants or 5-6 small
  • 1 onion 
  • 1/2 red bell pepper 
  • 1/2 green bell pepper 
  • 1/2 yellow bell pepper
  • 1/4 cup fresh lemon juice
  • 3 cloves garlic
  • 1 1/2 tbsp white vinegar
  • 1 tsp ground cumin 
  • 1 tsp dried coriander
  • salt and pepper to taste
  • oil for frying


  1. 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.
  2. Chop the onion and bell peppers into small cubes, then add into a bowl with the eggplants. 
  3. Smash the garlic and mix with the lemon juice, vinegar, and spices, then pour on top and let sit for 15 minutes before serving. 


  • 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.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Chopping
  • Cuisine: Syrian


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

Keywords: eggplant salad, fried eggplant, Middle Eastern eggplant salad, eggplant salad recipe, syrian eggplant recipe, syrian eggplant, betinjan meqli, maqali, easy eggplant recipes, vegan eggplant recipes, vegan middle eastern food

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