Eggplant Salad (Salatit el-Batinjan) - سلطة الراهب

Servings 1-2

1 small eggplant
1 small tomato
1 small bellpepper
1 to 2 scallions (or any kind of onions)
1 clove of garlic minced
Some chopped parsley
Juice of a small lemon and some olive oil
Salt & pepper

Put the whole eggplant as is, (only cut and remove the stem from the top), on a baking sheet and bake it. You'll notice when it's done that the juice came out on the baking sheet and the skin is almost toasted and it becomes soft when you punch it with a knife.
Let it cool for a bit then cut it in half and remove the skin; just cut it roughly into pieces and put it in the salad bowl, it's ok if it has some juice still. Then chop or dice the rest of the ingredients and add them as well. Finally, add the salt, pepper, lemon juice and olive oil.


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JennDZ - The Leftover Queen said...

This looks so refreshing and delicious!

by MAG said...

Thanks Jenn!

Summer said...

I am having people coming tonight for dinner and i had this eggplant that i roasted to make baba ghannoush but i am out of tahini, so i looked up rabheb salad and i found yours!! sounds delicious...thank you. :)

by MAG said...

You are welcome :) I hope you and your guests will like it :)

The Phoenicians

"Upon the Tsurian sea the people live
Who style themselves Phoenicians...
These were the first great founders of the world --
Founders of cities and of mighty states --
Who showed a path through seas before unknown.
In the first ages, when the sons of men
Knew not which way to turn them, they assigned
To each his first department; they bestowed
Of land a portion and of sea a lot,
And sent each wandering tribe far off to share
A different soil and climate. Hence arose
The great diversity, so plainly seen,
'Mid nations widely severed."

-- Dyonysius of Susiana, A.D. 3
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