Pickled eggplant “Bitingan bi elkhal w el tawm”…

Pickled eggplants
Pickled eggplants

As I told you before my taste buds have changed and I have a big passion for eggplants. The last recipe was Mosakaa, the one with the tomato sauce. This one is much easier and it is like a salad. For the healthy version of it, you can grill the eggplant but make sure it is long and thin pieces for easy handling. However and unfortunately, I like the eggplants fried.


3 eggplants diced if for frying or cut in long thin pieces if to be grilled.
2 tomatoes
1 yellow bell pepper
1 green bell pepper
6 minced garlic cloves
2 tablespoons vinegar (white or apple or anything)
1 lime juice
1 tablespoon dried mint
1 teaspoon cumin or more if you like cumin, I put 2
salt and pepper to taste
Oil for frying. (Grill for the healthy version)
1/4 cup diced mozzarella pieces (optional, skip for the healthy version)

Wash and peel the eggplants.
Cut it into diced shapes and sprinkle with some salt, set it aside for about 30 minutes if you can.
Dice the bell peppers.
Dice the tomatoes
Make sure all shapes are symmetric.
In a large pan, heat the oil.
Squeeze the eggplants to get any water out with your hands then fry it until golden brown.
Take the eggplants out on paper towels and set aside.
In a mixing bowl, add the tomatoes, bell peppers, minced garlic, vinegar, lime juice, cumin, dried mint, salt and pepper and mix well.


Add the eggplants to the mix and mix all again.
Set aside in the fridge for at least 2 hours.
You can garnish with the mozzarella pieces on the top, it gives a nice addition to the flavors.



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