Batenjan with Khashkash Sauce by Charbel Hayek

Name: Batenjan with Khashkash Sauce by Charbel Hayek
Total time: 75 min
Ingredients: Medium-sized batenjan (eggplants): 2; 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; 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

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Learn how to make Chef Charbel Hayek’s Batenjan, a grilled eggplant dish with khashkash tomato sauce, tahini yogurt, makdous, walnuts, and fresh herbs, served at his Los Angeles restaurant Laya.

Keywords

Batenjan recipe
Charbel Hayek recipe
grilled eggplant recipe
khashkash sauce
makdous
Middle Eastern eggplant recipe
tahini yogurt
Laya Los Angeles recipe

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