Raheb Salad

  • Difficulty: Basic
  • 40 minutes
  • 2 servings

The word ‘raheb’ translates to ‘monk’ in Arabic, but here we’re in a kitchen so it has nothing to do with that. It is also a salad, with roasted eggplant as its main ingredient. We’ve mixed it with some tomato, bell pepper, onion, and parsley, delivering a very delicious salad. Give it an authentic taste by using some pomegranate molasses.

Ingredients Needed for Raheb Salad

2 medium-sized eggplants
salt
1 teaspoon vegetable oil
¼ cup lemon juice
1 tablespoon olive oil
1 tablespoon pomegranate molasses
2 garlic cloves, crushed
2 tomatoes, diced
1 yellow bell pepper, diced
1 spring onion, chopped
2 tablespoons of parsley, chopped

How to Cook Raheb Salad

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Slice the eggplants into halves and season them with salt.
  3. Line a baking tray with parchment paper and place the eggplant halves on it, cut-side up. Drizzle vegetable oil on the eggplants, then move the tray to the oven for the next 25 minutes.
  4. Add the lemon juice, olive oil, and crushed garlic to a small bowl. Add the pomegranate molasses and give it a good stir.
  5. When the eggplants are cooked, let them cool and remove their soft flesh using a spoon. Chop the eggplant flesh.
  6. Add the chopped tomatoes to a large bowl along with the bell pepper, spring onion, parsley, and eggplant.
  7. Pour the olive oil and garlic dressing and mix well.

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