Batinjan mekhalil or Egyptian pickled eggplant is a vegan and economic appetizer that is deceivingly humble, yet delivers immense flavors and requires no fermentation. 

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Batinjan Mekhalil 

Batinjan means eggplant in Arabic language and Mekhalil means pickled. This flavor-packed Egyptian classic applies the garlic, spices, vinegar and lemon to tender and meaty fried eggplant.

This recipe of Betinjan Mekhalil is a cheat, as you actually get the best pickled flavor profile without enduring the effort and time of fermentation. 

The pickled eggplant delivers the tanginess of vinegar, unapologetic garlicky bite and the subtle interplay of aromatic herbs and spices used in the marinade.

In this simple yet bold recipe, the eggplant’s natural richness is complemented by the marinade, resulting in an umami-like taste that is both refreshing and addictive. 

Overall, pickled eggplant offers a unique culinary experience, adding a burst of flavor to salads, sandwiches, antipasto platters, or enjoyed simply as a flavorful snack.

Batinjan Mekhalil Back Story 

Batinjan Mekhalil or pickled eggplant is widely consumed among Egyptians in general and among copts (Christian Egyptians in specific) during Orthodox lent when they abstain from animal products for 55 days in a row. 

During lent, Batinjan or eggplant in general becomes indispensable given its meaty texture and versatility that could make up for the absence of meat in copts’ diet. 

Depending on how it’s cooked, batinjan or eggplant can absorb the flavors of other ingredients in a dish, making it a versatile component in many Egyptian recipes.  The soft and porous eggplant flesh, allows it to soak up sauces and seasonings. 

Overall, eggplant adds depth and richness to the Egyptian lenten/vegan  table.

Eggplant Health Benefits 

According to Healthline.com eggplant offers several health benefits:

1. Rich in Nutrients: Eggplant is low in calories but rich in essential nutrients like fiber, vitamins, and minerals. It contains vitamins C, K, and B6, as well as potassium, folate, and manganese.

2. High in Antioxidants: Eggplant contains antioxidants like nasunin, which helps protect cells from damage caused by free radicals. These antioxidants may contribute to reducing the risk of chronic diseases like heart disease and cancer.

3. Supports Heart Health: The fiber, potassium, and antioxidants in eggplant can contribute to heart health by helping to lower blood pressure and cholesterol levels. Fiber helps to reduce cholesterol levels, while potassium helps regulate blood pressure.

4. Aids Digestive Health: Eggplant is a good source of dietary fiber, which promotes digestive health by preventing constipation, improving bowel regularity, and supporting a healthy gut microbiome.

5. May Help Manage Blood Sugar Levels: Some research suggests that the compounds found in eggplant may help regulate blood sugar levels and improve insulin sensitivity, which could be beneficial for individuals with diabetes or those at risk of developing the condition.

6. May Promote Weight Loss: Eggplant is low in calories and high in fiber, making it a filling and satisfying option for those trying to lose weight or maintain a healthy weight. The fiber content helps keep you feeling full for longer, reducing overall calorie intake.

7. May Support Brain Health: The anthocyanins and other antioxidants found in eggplant may have neuroprotective effects, potentially helping to improve cognitive function and reduce the risk of age-related cognitive decline.

Incorporating eggplant into your diet as part of a balanced and varied eating plan can contribute to overall health and well-being.

How to Make it EPIC Batinjan Mekhalil 

STEP 1: Choose the Right Eggplant.

There are numerous eggplant varieties available in the market, each with its own unique characteristics in terms of size, shape, color, and flavor such as  Classic Globe eggplant, Italian eggplant (Long Purple), Japanese eggplant, Thai eggplant, just to name a few.

However, the right match for this Egyptian recipe of Batinjan Mekhalil is the Classic Globe.

Step 2: Peel, Slice & Soak Eggplant 

Slice the eggplant lengthwise, leaving strips of skin intact between each cut, creating a striped pattern. This technique preserves some of the skin while allowing for even cooking and a visually appealing presentation.

Slice the eggplant widthwise to 1/2 inch thickness.  Thicker slices hold their shape better and maintain a firmer texture, and absorbs less oil. cook more evenly, resulting in a more satisfying bite.

Moreover, thicker slices of eggplant have more surface area, allowing for greater caramelization and flavor development during frying. This results in a richer, more intense flavor profile in the finished dish.

Dilute spoonful of salt in cold water and soak the eggplants slices in it for 30 minutes. Dry thoroughly the eggplant on kitchen absorbent paper. 

Step 3: Prepare the Marinade 

In a food processor or mortar and pestle, smash whole garlic cloves, spices, fresh aromatic herbs to fine paste. Taste and adjust the seasoning. 

Step 4: Fry the Eggplant 

Dredge the eggplant slices in flour, shake off any excess flour and fry in hot vegetable oil. Remove eggplant slices once they become medium golden brown. Don’t walk away, as the eggplant could be overtfried and turn bitter. Let the eggplant discard any excess oil over a metal rack.

Step 5: Marinade the Fried Eggplant 

Drizzle the marinade over the fried eggplant slices. garnish with fresh herbs before serving. 

Make Ahead 

The marinade could be made three days ahead and stored in the fridge until you are ready to assemble the fried eggplant. 

Storage 

You can keep the pickled eggplant up to 3-5 days in the fridge. 

Check out more eggplant recipes 

You might also like 

• BABAJANOUSH (EGGPLANT-TAHINI DIP) بابا غنوج

• EGGPLANT-POMEGRANATE DIP: سلطة باذنجان

• MESAKA’A (VEGAN EGGPLANT & PEPPER BAKE): مسقعة صيامي

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Disclaimer:Chez Nermine blog is an Amazon Associate. We earn a small commission from qualifying purchases. Our commission doesn’t affect the  price of the product you purchase.

BATINJAN MEKHALIL (Egyptian Pickled Eggplants)

TOOLS:

• Metal rack
• Frying skillet
• Absorbent Kitchen paper 

INGREDIENTS

• 1 Globe eggplant, peeled sliced to 1 cm thickness or 1/2 inch
• 1 liter of salted water (1 tablespoon salt diluted in 1 liter of water)
• 1/4 cup all purpose flour
• 1 cup vegetable oil

For The Marinade

• 5 garlic gloves
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon Aleppo pepper or red pepper flakes
• 1/4 cup chopped parsley, cilantro and/or dill
• 1 tablespoon white distilled vinegar or more to taste
• 1 tablespoon lime juice

DIRECTIONS

1. Soak the eggplant slices in salted water for 3O minutes. Dry the eggplant thoroughly with parchment paper. For the meantime, prepare the marinade.
2. Prepare the marinade: in a mortar and pestle, or a food processor, combine the garlic, spices, and aromatic herbs and pound or blend to a fine paste, add the vinegar and lemon. Taste and adjust the seasoning.
3. Dredge the eggplant in flour and shake off excess flower before frying.
4. Heat the vegetable oil in frying skillet and fry the eggplant. Don’t crowd the pan. The eggplant might take up to 15 to 20 minutes to get a nice medium golden crust. Remove the fried eggplants and lay them on a metal rack to discard excess oil.
5. To assemble the dish, drizzle the marinade over the fried eggplant and garnish with some fresh herbs such as parsley and/or dill.
6. Serve immediately with fries and Egyptian Aish Baladi, or keep it in the fridge for up to 3-5 days.