Middle Eastern Fried Eggplant Salad (Betinjan Meqli)
This Middle Eastern fried eggplant salad, or betinjan meqli, is quick, easy, and will definitely steal the spotlight on your table.
Servings: 4 servings
Ingredients
- 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: 246kcal | Carbohydrates: 30g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 157mg | Fiber: 13g | Sugar: 16g