Arabic recipesStarters
Salatat al-Raheb: Lebanese Smoky Eggplant Salad with Pomegranate & Walnuts
Salatat al-Raheb - literally the 'Monk's Salad' from Mount Lebanon - is a vibrant vegan mezze made without tahini: flame-charred smoky eggplant is knife-chopped and folded with diced tomatoes, bell peppers, scallions, parsley, tangy pomegranate molasses, sumac and crunchy walnuts.
Also known as:Lebanese monk's salad (Raheb eggplant salad)Charred eggplant salad with pomegranate molasses & walnutsSyrian-style vegetable baba ghanoush without tahini
Servings4
Prep time20 min
Cook time25 min
Ingredients
Add ingredients to cart- 2 large globe eggplants for charring (about 800 g)
- 2 firm ripe tomatoes, seeded and finely diced
- 1 green or red sweet pepper finely diced + 3 thinly sliced spring onions
- 1/2 bunch flat-leaf parsley finely chopped + 1/2 tsp crushed dried mint
- 3 tbsp extra-virgin olive oil + juice of 1 lemon + 1 mashed garlic clove
- 2 tbsp concentrated pomegranate molasses + 1/2 tsp ground sumac + salt
- 40 g roughly chopped walnut halves + fresh Arabic flatbread for scooping
Preparation Steps
- 1Prick the eggplants with a fork and char directly over a gas burner or right beneath a hot oven broiler for 20 to 25 minutes, turning until the skin blisters black and the flesh collapses.
- 2Rest in a colander for 10 minutes so bitter juices drain away, peel off the charred skin, and coarsely chop the smoky flesh with a chef's knife.
- 3Whisk mashed garlic, lemon juice, pomegranate molasses, olive oil, sumac, dried mint and salt in a mixing bowl.
- 4Gently fold in the chopped eggplant, tomatoes, sweet pepper, spring onions and parsley without mashing.
- 5Spread onto a shallow mezze plate, scatter chopped walnuts and an extra ribbon of pomegranate molasses over top, and serve with flatbread.
