Mchermla Batendjel

IMG_4232  IMG_4237The weekend is finally here, and so is the summer heat, which is why I prepared this simple, fresh dish with aubergines/eggplants! I love this dish, as it reminds me of my summer’s at my grandmother’s house. We used to prepare this dish in the garden, where we had a little shaded cooking corner. It’s fairly simple, and great when accompanied with some homemade khobz (bread).

I am also participating in Fiesta Friday today! I’ve missed quite a few of these amazing fiesta’s created by the wonderful host Angie from The Novice Gardener, but I couldn’t miss this week’s as it is Fiesta Friday #80!! If you haven’t joined Fiesta Friday yet, I really encourage you to join the weekend fiesta with wonderful recipes and bloggers.

Serves: 4


  • 3 large aubergines/eggplants
  • 8 cloves of garlic
  • 1 teaspoon of caraway powder
  • 1 teaspoon of cumin powder
  • 1 tablespoon of red sweet paprika
  • A pinch of salt
  • A pinch of black pepper
  • Sunflower oil
  • Balsamic vinegar

Procedure: (simple)

  1. Wash and cut the aubergines lengthwise.
  2. In a large frying pan add the sunflower oil (not too much).
  3. Fry the aubergines slices until they become golden brown and put them into a colander.
  4. In the same pan add, the chopped garlic, the caraway powder, the cumin powder, the red sweet paprika, the salt and the black pepper.
  5. Stir with a wooden spoon all the ingredients together and add the aubergines slices.
  6. Cook for 5 minutes and finally drizzle with vinegar.
  7. Transfer the aubergines into an oven dish and refrigerate until the following morning.
  8. Serve as an entrée or between two slices of roasted bread.

This dish is delicious in summer, spicy with the addition of garlic and sour with the vinegar.

Bon Appétit!

PS: This dish can be eaten warm, but trust me it is much better after a few hours inside the refrigerator.

70 thoughts on “Mchermla Batendjel

  1. I happen to have 3 eggplants in my fridge and had no clue what to do about them! It looks like you gave me an idea Linda😍😍Have a lovely weekend Hugs xxx btw in 3 weeks I’m going to the South of France Linda 😛

    • Marta, this recipe is easy and simple even with 3 eggplants 😀 Enjoy the rest of the weekend 😍. I’m not jealous but I will take my revenge 😛. Have a lot of fun and relax, Hugs xxx

  2. Wonderful! A new eggplant recipe and an interesting but easy one – shall try soonest! But may I ask why caraway and cumin ‘powder’? Why not the seeds? Here Down Under I have not even seen caraway powder tho’ cumin naturally is very common . . .

    • Thank you so much Eha. In Algerian cuisine we mostly use powders and not seeds, as they dilute in the dish easier/quicker (which enhances the aroma) and also to use them in smaller quantities (a pinch is usually enough). About the caraway powder, it is very rare to find it in powder (even here in Dubai), you can use the seeds and grind them. We always use caraway powder for marinade recipes. I hope this helps! 🙂

      • Thank you for the ‘lesson’: I have learned a couple of things here and as caraway seeds do have a very definite flavour [which I do love] shall certainly try them in powder form in my next appropriate marinade as well as the delightful aubergine dish!

  3. Oh yum! I love eggplants, Linda. This dish sounds really amazing. And very easy to prepare. Happy FF and nice to have you back. 🙂 Enjoy the rest of your weekend. xx

  4. Fairly simple, but yet very flavorful, delectable vegetarian/vegan dish! Is the use of balsamic vinegar your twist? Was something other than vinegar normally used? Persian word for eggplant is bademjan. Sounds similar. 🙂

    • Thank you Fae 😀 The use of balsamic vinegar is normally used (I wish I came up with the flavor combination 😀 ), but for all Mchermla-based recipes, we use vinegar. Have a lovely week! 🙂

  5. This dish sounds so wonderful (as you see I am being careful and not using the name; being uncertain of how to pronounce it :-)).

    Would you eat it cold or then heat it again after a few hours in the fridge?

  6. Love this dish Linda. I am sure it will be delicious with rice as well as breads. But what I like more about your dishes are the exotic tongue twister names. I love to try out your dishes and serve them to my family with their original titles. Makes them sound more glamorous😉👍

    • Margot, this dish is always served during summer time (in this season aubergines are so beautiful), hot or cold as a tapas. I like it cold. Simple to prepare and extremely flavorful. Enjoy the rest of the week! 🙂

  7. Linda, love this recipe, I just have so many eggplants from the garden and I keep tucking away all these beautiful recipes that I come across. Yours will definitely be tried.

  8. Cant believe such an easy recipe could yeld such beautiful results. As always you have me in awe. Im the biggest fan of aubergines and I am really cravings this now >< hehe

  9. Yum! Eggplant is one of my favourite vegetables, my mum had to kick me out of the kitchen whenever she fried off eggplant when I was little as whenever she turned her back I’d be scoffing it!

  10. Pingback: Making your recipes…Persian baked rice, Algerian spiced aubergines and spelt & rye sourdough bread.. | foodbod

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