1000 YEAR OLD Middle Eastern Crispy Eggplant Salad Recipe is Just as Delicious Today!

Eggplant has long thrived in the warm climates of the Levant, Mesopotamia, and North Africa. Its versatility and ability to absorb flavors made it a star ingredient for cooks from Cairo to Damascus to Baghdad. Badhinjan Muqallal—a quick-fried eggplant dish enriched with fresh herbs, tangy vinegar, and earthy spices is more than just a side dish, this recipe reveals the sophistication and health wisdom of medieval cuisine.
This ancient recipe also fits seamlessly with today’s health-conscious eating:
* Eggplant: Rich in fiber, low in calories, and packed with antioxidants like nasunin (great for brain health).
* Vinegar: Not just a flavor enhancer—vinegar helps regulate blood sugar and aids digestion.
* Herbs & Garlic: Anti-inflammatory, immune-boosting, and loaded with micronutrients.
* Olive Oil (for frying): The cornerstone of the Mediterranean diet, linked to heart health and longevity

TO ORDER MY 200 page FULL COLOR COOKBOOK: https://secure.mybookorders.com/mbo_index.php?isbn=9781545675113

TO GET 10% OFF EVERY FLAVOR OF AMERICAN DREAM NUT BUTTER here:
https://www.americandreamnutbutter.com/Blanche10
Or by using code Blanche10 here: www.AmericanDreamNutButter.com

AMAZON STORE: https://www.amazon.com/shop/blanchetv

Please join our community on Patreon so I can churn out more videos with my production crew. You will get a behind the scenes scoop on our production plans, as well as bonus recipes, insider blogs, or your name in the credits!
PATREON: https://www.patreon.com/feastinthemiddleeast

FOLLOW MY BLOG AND SOCIAL MEDIA PAGES:)
♡ www.feastinthemiddleeast.com
♡ FACEBOOK: https://www.facebook.com/FeastinTheMiddleEast/?ref=settings
♡INSTAGRAM: https://www.instagram.com/feastinthemiddleeast_/
♡PINTEREST: https://www.pinterest.com/blan­cheshaheen/
♡MY BLOG: https://feastinthemiddleeast.wordpress.com/

🍆 Badhinjan Muqallal (Quick-Fried Eggplant with Herbs and Vinegar)
Ingredients
2 medium eggplants (globe or Japanese), cut into rounds or cubes
3 tbsp olive oil (for pan frying or roasting)
2 tbsp white wine vinegar
2 tbsp pomegranate molasses
1- 2 garlic cloves, minced
1 tsp ground coriander
½ tsp ground cumin
¼ tsp black pepper
Salt to taste
2 tbsp chopped mint
2 tbsp pomegranate seeds
2 tbsp crushed walnuts

Instructions:
Salt the slices and let sit for 20 minutes to draw out moisture. Pat dry. Either pan-fry in olive oil until golden on both sides (traditional), or roast at 450°F for 10 minutes each side or until tender and browned. In a bowl, mix vinegar, molasses, garlic, coriander, cumin, pepper, and salt. Toss warm eggplant in the dressing. Let cool slightly or serve chilled. Garnish with mint, pomegranate seeds and walnuts.

.