This is a fresh & summery vegan Lebanese-style eggplant salad that’s easy to prepare and makes a great addition to any BBQ and seafood dishes. This salad is originally known as ‘Raheb Salad’. It combines grilled smoky eggplants with fresh vegetables and nuts and is eaten with good fresh bread.
In this recipe, we’ll show you how to grill the eggplants in the oven. However, grilling the eggplants on a gas-stove top or over fire would give the salad a more intense smoky flavor. If you happen to have a gas-stove top, remove the hob, line the base with aluminum foil to protect it then return the hob (only the burner should be exposed). Then, prick the eggplants with a knife and grill them – turning them around every 15 mins – till the skin is nicely charred, burnt and soft. When the eggplants are done, put them in a bowl covered with cling film so the vapor would help peel the skin easier. Then peel, put in a colander to drain excess water and they’re ready to use.
We really hope you enjoy this salad !
Let us know what you think in the comments section below 🤗
➤You can find the recipe on our blog by following the link below 📝
Grilled Eggplant Salad
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➤ Background music 🎵
Ersatz Bossa, John Deley and the 41
➤About Us 🌸
Learn how to cook authentic Levantine dishes and other recipes that we love and enjoy! We post new recipes every week (more or less)!
Behind Lemon Laimoon are Ali and Jamal. We grew up in Lebanon and currently live in London. You’ll usually find Ali behind the camera preparing the food while Jamal is on voiceover for the explanation and recipe details!
Our channel is all about learning how to cook dishes and recipes with flavors similar to those you would find off the streets or inside homes in the Levant. We also LOVE discussing food!! So please feel free to use this channel to make requests, share memories, adaptations, knowledge, or some recipe history!