Eggplant salad, or raheb salad, a Lebanese classic.
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Preparation 20 min
Cooking time 25 min
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Portions
4 people
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Difficulty
Very easy
700g eggplant
200 ml olive oil
1/2 garlic clove
lemon juice
200g tomato
150g cucumber
80g radish
30ml pomegranate molasses
60g pomegranate seeds
6g salt
2g pepper
10g watercress sprouts (if available)
Grill the eggplants until the skin is blackened and the flesh is soft.
Peel delicately, taking care to keep the flesh in the shape of the eggplant.
Blend the olive oil with the garlic and a little lemon juice (to taste).
Brush the eggplants with this oil, then season.
Cut the tomatoes, cucumber and radishes into a fine brunoise.
Fill the eggplants with the vegetables.
Finish with pomegranate molasses, pomegranate seeds, and watercress sprouts, if available.
-
Preparation 20 min
Cooking time 25 min
-
Portions
4 people
-
Difficulty
Very easy
700g eggplant
200 ml olive oil
1/2 garlic clove
lemon juice
200g tomato
150g cucumber
80g radish
30ml pomegranate molasses
60g pomegranate seeds
6g salt
2g pepper
10g watercress sprouts (if available)
