This light and fresh-tasting authentic Lebanese salad will take your taste buds to a beautiful countryside retreat. Raheb is Arabic for “monk”—Krikorian notes that this dish is a “village salad” meant to be shared.
Eggplant RahebNovember 13, 2010 Print
Recipe courtesy of Raffi Krikorian, Snaubar Restaurant
- 3 eggplants, preferably the long, thin variety 2 lbs 900 g
- 2 green peppers
- 1 medium onion
- 1 bunch green onions
- tomatoes 1 lb 450 g
- 1 or 2 jalapeno peppers (optional)
- 1 bunch of Italian parsley, with stems cut out
- garlic, mashed with salt 1 heaped Tbsp 15 ml
- fresh lemon juice 1/2 cup 125 ml
- extra virgin olive oil 1/2 cup 125 ml
Bake eggplants on a piece of foil on a cookie sheet in a 350°F (175°C) oven for about 30 minutes until they are very soft and blistered all over. Let cool. Chop salad ingredients. Make the dressing by mixing garlic, lemon juice and olive oil. Cut the eggplant vertically through the middle and scrape out the flesh. Let drain for a few minutes, then press the juice from the flesh. Mash it slightly either by hand or in a food processor. Add all the other ingredients, mix with the dressing and taste. When it is to your liking, pile on any serving plate and enjoy.