In some countries this salad is known as baba ghanouj. Salatet al raheb is another name for this famous and nutritious salad. It has a medley of textures and the classic sour and sweet tastes that are characteristic of so many Middle Eastern dishes. Every time I have a barbecue I make this salad. It is quite a chameleon, as it adapts to any grilled meat. It’s a salad, a salsa and a dip – all in one. I even serve it as a topping for crostini.
SERVINGS: 4–6
INGREDIENTS:
- 4 medium eggplants
- 4 green onions, sliced thin (whites only)
- 1 shallot, finely chopped
- 3 cloves garlic, mashed
- Juice of 1 lemon (or more)
- Sea salt
- 20 cherry tomatoes, seeded and sliced into quarters
- ¼ cup parsley, finely chopped
- ¼ cup fresh mint, finely chopped
- ½ cup walnuts, toasted and coarsely chopped
- Handful of fresh pomegranate seeds, to garnish
- Pomegranate molasses
- Extra virgin olive oil
INSTRUCTIONS:
- Pierce the eggplants all over with a fork and place them on a charcoal or gas grill over medium heat. Alternatively, you can broil them in the oven. Turn them evenly to char the skin. It will blacken and begin to collapse after 25-30 minutes.
- Remove the eggplants from the heat and place them in a colander or on a rack to drain some of the juices. Once cool enough to handle, slice them in half lengthwise. Peel away the charred skin and place the eggplant flesh in a colander to drain further.
- Chop the eggplant into small chunks and place them in a bowl. Add the sliced green onions, finely chopped shallot, mashed garlic, lemon juice, and a pinch of sea salt.
- Gently toss in the cherry tomatoes, taking care not to mash the eggplant. Sprinkle the finely chopped parsley and mint over the mixture.
- Spoon the eggplant mixture into small serving plates or bowls. Scatter the toasted and coarsely chopped walnuts on top.
- Garnish with a handful of fresh pomegranate seeds and drizzle a little pomegranate molasses on top for added sweetness and tanginess.
- Finish by drizzling extra virgin olive oil over the dish. Serve immediately and enjoy the flavors and textures of this delicious eggplant salad.
