Batenjan with Khashkash Sauce by Charbel Hayek | Fine Dining Lovers

Name: Batenjan with Khashkash Sauce by Charbel Hayek | Fine Dining Lovers
Total time: 75 min
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

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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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