🇱🇧 Lebanon
Salatet el Raheb
Legend credits a fasting monk with this tahini-free eggplant salad — lighter than mutabbal and named in his honor on every Lebanese menu.
🔪 Prep: 15 min🔥 Cook: 25 min📈 Difficulty: Easy
Cooking for
4 people
✨ What makes it special
Charred eggplant kept chunky and dressed like a salad — lemon, olive oil, and fresh vegetables instead of tahini.
Ingredients
- 2 large eggplants
- 2 tomatoes, diced
- 1 small onion, finely minced
- 1 green pepper, minced
- 1 clovegarlic, crushed
- 1½ lemons, juiced
- 4 tbspolive oil
- to tastepomegranate seeds and parsley, to garnish
Method
- 1
Char the eggplants over flame until the skin is black and the flesh collapses.
- 2
Peel, drain, and chop the flesh coarsely — this salad is never puréed.
- 3
Whisk the garlic with lemon juice, olive oil, and salt.
- 4
Fold the eggplant with the tomato, onion, and pepper, then pour the dressing over.
- 5
Garnish with pomegranate seeds and parsley and serve cool.
🍽 On your table
How this dish looks served for 4