Salatet Raheb (Syrian Smoky Eggplant Salad)
The Quirky Foodster Team
Ingredients
- Large eggplants — 2
- Tomatoes, diced — 2
- Green bell pepper, diced — 1
- Small onion, finely chopped — 1
- Chopped parsley — 2 tbsp
- Olive oil — 45 ml (3 tbsp)
- Lemon juice — 30 ml (2 tbsp)
- Garlic, minced — 1 clove
- Salt — to taste
Method
- Char the eggplants directly over a flame or under a hot grill, turning until the skin blisters and the flesh softens, about 15-20 minutes.
- Let cool slightly, then peel off the charred skin and chop the smoky flesh.
- Combine the eggplant with tomatoes, pepper, onion and parsley in a bowl.
- Whisk together olive oil, lemon juice, garlic and salt, then pour over the salad and toss gently.
- Chill for 15 minutes before serving for the best flavour.
Introduction: Known as the ‘monk’s salad’, this dish is said to have originated in Syrian monasteries where meat was avoided.
Cultural Background: Known as the ‘monk’s salad’, this dish is said to have originated in Syrian monasteries where meat was avoided. Smoky charred eggplant is mixed with fresh vegetables and a bright dressing, a simple but flavour-packed staple of the Syrian table.
Tips: Charring directly over a gas flame gives the most authentic smoky flavour. Drain any excess liquid from the eggplant before mixing to avoid a watery salad.
Variations: Add a spoonful of pomegranate molasses for extra tang. Top with crumbled feta for a creamier version.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Serve cold or at room temperature; not intended to be reheated.
FAQs:
Q: Can I roast the eggplant instead of charring it?
A: Yes, roasting at 220°C (425°F) works, though you’ll lose some of the smoky flavour.
Q: Is this salad served warm or cold?
A: It’s traditionally served cool or at room temperature.
- Large eggplants — 2
- Tomatoes, diced — 2
- Green bell pepper, diced — 1
- Small onion, finely chopped — 1
- Chopped parsley — 2 tbsp
- Olive oil — 45 ml (3 tbsp)
- Lemon juice — 30 ml (2 tbsp)
- Garlic, minced — 1 clove
- Salt — to taste
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