🇪🇬 Egypt · Food
Batinjan Mukhallal
By eatmundo · August 4, 2026
🇪🇬 EGTangy 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.
Ingredients
check them off as you prepareHow 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
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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