Baba Ghanouj, which we call in Lebanon moutabal, may possibly be the most famous eggplant dip in the West. But have you ever tried “Raheb salad”? An equally scrumptious beloved dip originating from Lebanon and the Middle East. It is naturally vegan, gluten free, and keto friendly. Plus, it is easy to make.
Raheb roasted eggplant dip is tahini-free, made of chunky roasted eggplant flesh (rather than a mushy), garlic, lemon juice olive oil. and veggies. Maybe I would describe it as cross between a dip and salad since it is overloaded with veggies. Chefs in the Levant added their touches and tricks that is why you would see different variations and suggestions.
Roasted, grilled, or flame-cooked eggplant is peeled, and the pulp is roughly chopped and mixed with lemon juice, salt, garlic and veggies and sometimes other flavorings which vary from region to region and cook to cook, including pomegranate molasses, walnuts and pomegranate seeds.
Tips and Tricks
- Try to put your hands on the eggplants with shiny smooth skin that has no blemishes; besides try to use the seedless eggplants or the ones with fewer seeds – usually the ones with less seeds weigh less.
- The roasted eggplant chunks alone have a neutral flavor, combining them with all the mentioned robust ingredients will soak up the flavors, yielding a dip full of an agreeable tang.
- Roast the eggplants on the stovetop. To keep your stovetop clean, place your eggplants on a large metal cookie tin, and roast them on the stovetop. Flip the eggplants over to ensure even roasting and cook no more than 10-12 minutes. It may drip some fluids while roasting and that’s totally OK. At this stage your eggplants should be like a burnt paper, but considerably soft. Set aside and wait for the eggplants to cool down. Roasting in the oven takes more time than the stovetop method, and yields a less smoky flavor than an open flame, definitely I prefer the stovetop version.
- After roasting and peeling the eggplants, drain well to rid them of the excess liquid to avoid a watery “Raheb Salad”
- Roughly chop the roasted eggplant pulp to keep it a salad rather than a mushy dip.
- Finely chop the tomato and drain well, ridding it from it’s juices.
- The dip’s flavor is obviously garlicky, so if you’re reluctant to consume raw/fresh garlic, start with less and add more, if desired.
- I finished the dish with pomegranate molasses, pomegranate seeds and some chopped walnuts which added a sweet, sour and nutty note in every bite — game-changing touches.
- Served in Lebanon and the Middle East as part of the endless mezze spread, or as a lovely snack, it’s a wonderful make-ahead dip that improves with time in the fridge.
More Lebanese dips to enjoy!
- Lebanese Style Mashed Potatoes with Walnuts and Herbs
- Mashed Potato and Hard Boiled Eggs
- Baba Ghabouj/ Moutabal
- Muhammara, Red Bell Pepper Paste
- Labneh
- Labneh with Garlicky Cherry Tomatoes and Dukkah
- Baked Cheddar Cream Cheese Dip
Reader’s praise:
Mohaddeseh said: I tried this salad, it was amazing. I will definitely make it again. Thank you very much for the recipe.
Raheb Salad/ Lebanese Style Roasted Eggplant with Veggies
Description
Ingredients
- 2 large eggplants about 800 grams / 1 lb 10 oz.
- 1 medium red bell pepper
- 1 medium green bell pepper
- 2 medium-sized tomatoes diced and drained (get rid of the juices)
- 1/4 cup lemon juice
- Salt to tast
- 1 teaspoon crushed garlic
- 3 sprigs of parsley stems removed
- Pomegranate seeds for garnish
- A handful of walnut halves for garnish
- A drizzle of pomegranate molasses
Instructions
- Clean the eggplants and pat dry with a kitchen towel.
- To keep your stovetop clean, place your eggplants on a large metal cookie tin lined with foil. Using the tip of a sharp knife, pierce each eggplant twice. Place the eggplants on the prepared cookie tin and roast, making sure to turn them every now and then, until the eggplants are charred and considerably soft, just about 15- 20 minutes.
- Remove the eggplants from the stovetop and immediately seal them with a lid for 10 minutes, so their steam is trapped. This will loosen the skin, making it easier to peel them.
- Peel the skin and let the eggplants rest in a strainer for a 5 minutes to get rid of the excess fluids. Scoop out the big visible seeds to avoid any bitter flavor, since the bitter flavor comes from the seeds.
- Roughly chop the eggplants with a serrated knife.
- Finely dice the green, red bell pepper, tomato (drain the tomatoes to get rid of the excess fluids) and parsley.
- In a bowl gently mix together the chopped eggplant, diced red bell pepper, green bell pepper, tomato, parsley, garlic, and lemon juice. Season with salt to your taste preference.
- Spread the “Raheb” in a shallow plate.
- Add a generous drizzle of both olive oil and pomegranate molasses, garnish with pomegranate seeds and walnuts. Serve with warm Lebanese bread or pita bread. Sublime
Notes
2 Comments
I tried this salad, it was amazing. I will definitely make it again. Thank you very much for the recipe