Salatet al raheb, which literally translates to monk salad, is a fun salad to make. Full of vibrant colors, so delicious, and as an added bonus, healthy too! A great side dish as we get closer to barbecue season 🥩🍗
Ingredients
- 2 globe eggplants
- 1 yellow bell pepper diced or any color
- 2 tomatoes diced
- 2 cucumbers diced
- 1 Serrano chilly seeds removed and diced
- 1 medium red onion diced
- 2 tbsp pomegranate molasses
- Lemon juice to taste
- Olive oil be generous
- Salt + pepper
- Pomegranate seeds
Instructions
- 1- With a sharp knife poke each eggplant and make a slit 1 inch long and 1/4 inch deep, place the eggplant on a baking sheet, and roast in the oven under the broiler on high until charred on both sides. I find this method much cleaner, you can also roast on top of the stove on an open flame.
- 2- let the eggplant cool on the side. In the meantime chop the rest of the vegetables fine and add to a bowl.
- 3- once the eggplant is cooled, peel and chop. Add it to the rest of the vegetables.
- 4- add 2 tablespoons of pomegranate molasses, lemon juice, olive oil, salt and pepper. Mix well.
- 5- spread in a serving platter, add the pomegranate seeds on top. Enjoy with pita bread or any type of bread you prefer.
- Bon appetite, sahtain, صحتين 🌻.
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