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Egypt · Food

Batinjan Mukhallal

50 min
300 kcal
4 servings

By eatmundo · August 4, 2026

Batinjan Mukhallal🇪🇬AI-generated image

Same ingredients, elsewhere in the world

2 matches

Dishes from other countries' kitchens, made from the same core ingredients as Batinjan Mukhallal. The percentage is the share of ingredients the two recipes have in common.

Same technique: Stuffed vegetable39 recipes from 13 countries

Tangy and savory pickled eggplant stuffed with a bold garlic-vinegar mixture. This popular Egyptian appetizer or side dish packs an intense flavor punch that pairs perfectly with hearty main courses.

According to eatmundo's ingredient comparison, the closest dish to Batinjan Mukhallal from another cuisine is Patlıcan Kebabı (Türkiye): the two share 50% of their ingredients.

Ingredients

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4 servings

How to Make It

  • 1

    Slice 2 large eggplants into thick rounds, sprinkle with salt, and let drain for 20 minutes.

  • 2

    Deep-fry the eggplant slices in 1/2 cup oil until golden brown and soft.

  • 3

    In a mortar, crush 6 garlic cloves with 1 tsp cumin, salt, and 1 small chili pepper.

  • 4

    Stir in 4 tbsp of vinegar into the garlic paste to create the stuffing mixture.

  • 5

    Fry 2 tbsp of tomato paste in the remaining oil until fragrant, then remove from heat.

  • 6

    Carefully spread a generous teaspoon of the garlic-vinegar mixture onto each fried eggplant round.

  • 7

    Layer the eggplant in a dish and pour the tomato oil mixture over the top.

  • 8

    Let the flavors marry for at least 30 minutes before serving cold or at room temperature.

Frequently Asked Questions

What is Batinjan Mukhallal?

Batinjan Mukhallal is an Egyptian pickled eggplant dish made with garlic, vinegar, tomato paste, cumin, and chili peppers. It is typically served as a cold appetizer or side dish alongside main meals.

Can I grill the eggplant instead?

Yes, you can grill or bake them with oil, but deep-frying provides the authentic, silky texture.

How long do they keep?

They stay fresh in the refrigerator for up to 5 days, developing a deeper flavor over time.

Is it very spicy?

You can adjust the heat by reducing or omitting the chili pepper based on your preference.

Do I need to peel the eggplant?

No, the skin adds structure and nutrition, just ensure it is fresh and firm.

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