How to Prepare Tasty Grilled eggplant salad - salatet el raheb

Grilled eggplant salad - salatet el raheb. Add the dressing to the salad bowl and combine all the ingredients; taste and adjust seasoning if needed and serve. Grill a whole fat purple globe eggplant until the skin blisters. Then scrape the soft insides into a bowl and season them with red wine vinegar, garlic, good olive oil and fresh herbs.

Let it cool for a bit then cut it in half and remove the skin; just cut it roughly into small/medium diced pieces and put it in the salad bowl, (it's ok if it has some juice still). A fresh and easy rahib salad: this is an Eastern roasted eggplant salad. And also a great alternative for the classic baba ganoush dip! You can have Grilled eggplant salad - salatet el raheb using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Grilled eggplant salad - salatet el raheb

1. Prepare 2 of large eggplants, equivalent to 1.5 kg.
2. You need 3 of large tomatoes, diced.
3. Prepare 1 of medium onion, diced.
4. Prepare 1 cup of parsley, chopped.
5. You need of - For the dressing:.
6. You need 8 tablespoons of lemon juice.
7. You need 1/3 cup of olive oil.
8. It's 1 teaspoon of salt.

Another treat to try out on my next summer garden party! Have you ever heard of a rahib salad or salatet el raheb before then? This Mediterranean grilled eggplant salad with yogurt immediately caught our eye. It's simple: grilled eggplant and tomatoes with a yogurt mint sauce-but it's oh so delicious.

Grilled eggplant salad - salatet el raheb instructions

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..

Pierce eggplants several times with a fork, and place on a baking sheet. The Lebanese salad, made easily with Al Wadi pulp of grilled eggplant. To make the dressing, combine the lemon juice with the olive oil and salt. In a salad bowl, mix the pulp of eggplant with half of the dressing. Brush the eggplant and red onions with canola oil and arrange on the grill.