36min 4 ppl
Batinjan Maqli (Fried Aubergine with Tahini)
29 minutes
4 people
Easy≤30 min & ≤6 steps
29 min · 5 steps
Easy: ≤30 min and ≤6 steps
263 kcalper person
Protein 4g
Carbs 13g
Fats 23g
About this dish
Golden fried rounds of aubergine, salted first to draw out bitterness, finished with a smooth garlic-lemon tahini sauce, parsley and pomegranate seeds. A classic Lebanese mezze plate that turns humble aubergine into something rich and silky.
Allergy Info
Sesame
Diet Info
Vegan
Ingredients
Fresh Produce
- Auberginessliced into 1cm rounds600 g
- Lemon juice30 ml
- Garlic clovescrushed1
- Flat-leaf parsleychopped, to garnish10 g
- Pomegranate seeds20 g
Dried Goods
- Water30 ml
Spices & Seasonings
- Fine sea saltto taste
Oils & Condiments
- Vegetable Oilfor frying100 ml
- Tahini4 tbsp
Utensils
- Chopping board
- Sharp knife
- Large frying pan
- Tongs
- Mixing bowl
Method
1
Slice the aubergines into 1cm rounds.
Approx. 5 minutes
2
Sprinkle the aubergine slices with salt and leave for 20 minutes to draw out excess moisture, then pat dry with kitchen paper.
Approx. 5 minutes
3
Heat the vegetable oil in a large frying pan and fry the aubergine slices in batches until deeply golden on both sides.
Approx. 12 minutes
4
Whisk the tahini, lemon juice, crushed garlic and water in a small bowl until smooth.
Approx. 4 minutes
5
Arrange the fried aubergine on a plate, drizzle with the tahini sauce, then scatter with parsley and pomegranate seeds.
Approx. 3 minutes
