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Raheb Salad Beirutieh13A grilled eggplant mash mixed with diced tomatoes and onions and dusted with chopped parsley. Literally, the monk's salad! Simple and light.516 292164large eggplants2 large tomatoes3 medium onion1 parsley1 cuplemon juice8 tablespoonsolive oil3/4 cupsalt1 teaspoonTrue1. Using a fork, prick eggplants all over. 2.
Grill the eggplants over the stove top or in the oven. Turn them over continuously to make sure they are grilled from all sides. When they become soft, remove them from heat. 3.
Peel the eggplants and place the pulp in a bowl. 4.
Mash the pulp with a fork then add the tomato, onion and parsley. Mix well. 5.
In a small bowl, mix the dressing ingredients together and pour it over the eggplant. Stir. 6.
Serve the eggplant salad cold with pita bread.
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Raheb Salad
A grilled eggplant mash mixed with diced tomatoes and onions and dusted with chopped parsley. Literally, the monk's salad! Simple and light.
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ingredients |
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2
large eggplants,
equivalent to 1.5 kg
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3
large tomatoes,
diced
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1
medium onion,
diced
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1
cup
parsley,
chopped
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For the dressing:
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8
tablespoons
lemon juice
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3/4
cup
olive oil
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1
teaspoon
salt
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1. Using a fork, prick eggplants all over. 2.
Grill the eggplants over the stove top or in the oven. Turn them over continuously to make sure they are grilled from all sides. When they become soft, remove them from heat. 3.
Peel the eggplants and place the pulp in a bowl. 4.
Mash the pulp with a fork then add the tomato, onion and parsley. Mix well. 5.
In a small bowl, mix the dressing ingredients together and pour it over the eggplant. Stir. 6.
Serve the eggplant salad cold with pita bread.
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Number of servings:
6
Amount per serving
Calories:
292
Total fat (g):
27
Saturated fat (g):
4
Cholesterol (mg):
0
Carbohydrates (g):
13
Protein (g):
2
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