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Eggplant Raheb salad topped with pomegranate seeds, surrounded by grilled eggplant and tomato slices on a white plate.

Eggplant Raheb

Smoky roasted eggplant, colorful vegetables, and fresh herbs come together in this vibrant Lebanese Raheb Salad. Tossed with lemon and olive oil and topped with juicy pomegranate seeds, it’s a refreshing addition to any mezze spread!
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Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Salad
Cuisine: Mediterranean
Calories: 270
Ingredients Equipment Method Video

Ingredients
  

  • 1.2 kg eggplants — about 4 medium eggplants
  • 250 g tomatoes — about 2 medium tomatoes
  • 20 g spring onions — about 2 small spring onions
  • 35 g green bell pepper — about ¼ medium pepper
  • 35 g red bell pepper — about ¼ medium pepper
  • 35 g yellow bell pepper — about ¼ medium pepper
  • 4 g fresh mint
  • 4 g parsley
  • 15 g pomegranate seeds
  • 40 g lemon juice
  • 75 g olive oil
  • 5 g salt
  • A pinch of black pepper
  • 3 g garlic — about 1 medium clove

Equipment

  • Gas stovetop for roasting the eggplants
  • Grill pan or griddle
  • Kitchen tongs
  • Chef’s knife
  • Cutting board
  • Tray for salting the eggplant slices
  • Large bowl for cooling and peeling the eggplants
  • Strainer or colander
  • Mixing bowl

Method
 

  1. Prepare the eggplants. Set one eggplant aside for the garnish. Roast the remaining eggplants over a gas flame, turning them carefully until the skins are charred and the flesh is soft. Turn the bottoms toward the flame so they cook evenly.
  2. Salt the garnish slices. Cut the reserved eggplant into evenly thick rounds. Sprinkle a tray with salt, arrange the slices on top, and sprinkle a little more salt over them. Leave them to release some moisture.
  3. Chop the vegetables. Finely dice the tomatoes and the green, red, and yellow peppers. Finely chop the spring onions, mint, and parsley. If using fresh chili, remove its seeds and chop it finely. Reserve a little of the chopped vegetables for decoration.
  4. Peel and drain the roasted eggplants. Carefully transfer the cooked eggplants to cold water. Once safe to handle, remove the charred skins and trim off the stems. Place the flesh in a strainer and leave it to drain thoroughly.
  5. Chill the ingredients. Let the drained eggplant cool briefly, then refrigerate it along with the chopped vegetables. The ingredients should be well chilled before mixing.
  6. Grill the garnish. Lightly brush the eggplant rounds with olive oil and place them on a hot grill. Leave them until grill marks form and they release easily. Rotate them to create crossed grill marks, then turn them over and cook until tender. Season with a little black pepper and let them cool.
  7. Prepare the garlic and eggplant. Crush the garlic with a little salt and place it in a mixing bowl. Roughly chop the chilled eggplant flesh with a knife, leaving small pieces for texture. Do not blend it in a food processor.
  8. Mix the salad. Add the chopped eggplant, tomatoes, peppers, spring onions, parsley, mint, and optional chili to the bowl. Add the lemon juice, olive oil, salt, and black pepper. Mix gently, making sure the garlic is evenly distributed.
  9. Plate and garnish. Arrange the grilled eggplant rounds on a serving plate and spoon the salad into the center. Decorate with the reserved chopped vegetables, pomegranate seeds, and fresh mint leaves. Finish with a drizzle of olive oil and serve chilled.

Video