Betinjan Maqli – باذنجان مقلي


Betinjan maqli, or fried eggplant, is an easy, delicious, side dish of fried eggplant topped with parsley, garlic, and a hint of sumac. When preparing this dish I always double the amount of eggplant for my eggplant lovers; we never have leftovers!


Eggplants are used in many recipes in Palestine. This simple recipe tastes light and tangy and makes a great appetizer or side dish. Serve betinjan maqli with pita and enjoy! Sahtain!



  • 2 large eggplants
  • 1 cup chopped parsley
  • 6 cloves of garlic; minced
  • 1/2 tsp sumac
  • pinch of salt
  • vegetable oil
  • 1 tsp olive oil


  • Peel the 2 eggplants and cut them into cubes, adding a pinch of salt.
  • Fry the eggplant cubes in vegetable oil until the eggplant is golden brown, then put on a paper towel to absorb the extra oil.
  • Mix the eggplant with the chopped parsley, minced garlic and sumac, drizzle with olive oil and transfer to a serving dish.

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