Recipes > Mezze (Lebanese Appetizers) , Lebanese Cuisine

Salatet El Raheb / Grilled Eggplants Salad

Serves 4-6

  • 4 medium eggplants (weighing about 250 each)
  • 12 cherry tomatoes, quartered, deseeded and quarter sliced in half lengthways
  • 1 small Spanish onion, finally chopped
  • 2-3 mint sprigs, leaves only, finely shredded
  • 1 garlic clove, crushed
  • Sea salt
  • Juice of 1 and a half lemons, or to taste
  • 3 tbsp extra virgin olive oil
Cooking instructions

Prick the eggplants in several places with a small knife to stop them from bursting during cooking. Place them on a non-stick baking sheet and cook under a hot grill for 25 minutes on each side. The eggplants are ready when they have become very soft to the touch. By then, the skin should have become slightly charred for a smoky taste.

Remove the grilled eggplants onto a large chopping board. Cut each in half lengthways, and with a spoon, scoop out the flesh. Place the flesh in a colander to drain the excess liquid. Let it drain for a least half an hour.

Chop the eggplants in medium-sized chunks and place in a salad bowl. Add the remaining ingredients and carefully mix together. You want to mush the eggplants as little as possible. Taste and adjust the seasoning. Serve warm or at room temperature.