Ingredients
FOR THE EGGPLANT
Medium-sized batenjan (eggplants): 2
FOR THE KHASHKASH TOMATO SAUCE
Olive oil: 30 g
Small onion: 1 (finely chopped)
Garlic cloves: 3 (minced)
Whole tomatoes: 400 g (crushed)
Ground allspice: 5 g
Aleppo pepper: 5 g
Salt: 5 g
FOR THE TAHINI YOGURT
Plain yogurt: 120 g
Tahini paste: 30 g
Lemon juice: 15 g
Salt: to taste
OTHER COMPONENTS
Small makdous (pickled baby eggplants): 3-4 (finely chopped)
Walnuts: 15 g (chopped)
Micro cilantro: to garnish
Mint leaves: to garnish
Aleppo oil: to garnish
Chef Charbel Hayek softens this traditional eggplant dish by grilling the vegetable over open fire before peeling and serving it with khashkash, a spiced tomato sauce. Layers of chopped pickled eggplant (makdous), homemade tahini yogurt, and a generous topping of walnuts, micro cilantro, mint, and Aleppo oil make Batenjan one of his best-selling dishes at Laya.
How to make Batenjan
01.
Make the Eggplant
- Roast the eggplants over an open flame for about 20 minutes, rotating every 30 seconds until the skin is fully charred and the flesh is tender.
- Transfer to a plate and let cool for 10 minutes.
- Peel off the charred skin and set the flesh aside.
02.
Make the Khashkash Tomato Sauce
- In a pan, heat the olive oil over medium heat.
- Add the onion and garlic, and sauté until fragrant, about 5 minutes.
- Add the tomatoes, allspice, Aleppo pepper, and salt.
- Simmer for 30 minutes, stirring occasionally.
- Keep warm.
03.
Make the Tahini Yogurt
- In a small bowl, whisk together the yogurt, tahini, lemon juice, and salt until smooth and creamy.
04.
Assemble and Serve
- Place the peeled eggplants on a serving plate.
- Spoon over the chopped makdous.
- Top generously with the warm tomato sauce, then drizzle with the tahini yogurt.
- Garnish with micro cilantro, mint, chopped walnuts, and Aleppo oil.
- Serve immediately.
