Salatet Raheb

Name: Salatet Raheb
Total time: 35 min
Yield: 4
Cuisine: Levantine
Ingredients: 2 large eggplants; 2 tomato; 1/2 onion; 1 green pepper; 3 tablespoons lemon juice; 3 tablespoons olive oil; 1 clove garlic; 1/4 cup pomegranate; salt to taste Salt and pomegranate seeds

Grilled eggplant, chopped — not mashed — with tomatoes, onions and peppers with lemon juice.

Vegan

Cooking time: 35 min
Hands-on time: 35 min
Difficulty: Easy
Cuisine: Levantine
Calories: 160

The pared-back sister of baba ghanoush: eggplant grilled over a flame but cut into pieces, not mashed, with no tahini or yogurt — just vegetables, lemon and oil. A clean, smoky taste that lives up to its name.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
Serving timePrepare the ingredients in advance, but add the dressing just before serving so that the salad stays fresh.

Ingredients

4people

Amounts follow the number of people

To prepare salatet al-raheb

2 large eggplants — Washed and prepared as per the steps
2 tomato — small cubes
1/2 onion — Or 3 green onion stalks, chopped
1 green pepper — minced
3 tablespoons lemon juice — fresh
3 tablespoons olive oil — extra-virgin
1 clove garlic — mashed
1/4 cup pomegranate; salt to taste Salt and pomegranate seeds — For seasoning and garnish

The quantity can easily be doubled; use a wider bowl and add the dressing gradually so that the salad does not become soggy.

Equipment

Open flame or grill — An oven grill works too — you want the skin charred, not the flesh cooked.
Strainer — Drain the roasted aubergine or the salad turns watery.

Method

Roast the eggplant over the flame until its skin is charred and its flesh is soft, then peel it and drain it of its water.
15 min
You’ll know it’s ready when
Completely soft with a distinct smoky aroma.
Tip: Check the doneness cue before moving on to the next step, rather than relying on the time alone.
Cut the eggplant into rough pieces with a knife — do not mash it — and spread it out on a plate.
10 min
You’ll know it’s ready when
The pieces are of similar size and ready to be mixed or cooked.
Tip: Use a sharp knife so the pieces stay neat and keep their juices.
Distribute the tomatoes, onions, and peppers on top, season with lemon, garlic, oil, and salt, and garnish with pomegranate.
10 min
You’ll know it’s ready when
The vegetables are spread over the eggplant and the dressing coats everything.
Tip: Dress it at serving time — salt draws the water out of the tomatoes and makes the salad watery.