Raheb Salad: The Ultimate Lebanese Roasted Eggplant Salad

Raheb roasted eggplant dip is tahini-free, made with chunky roasted eggplant flesh rather than a smooth, mushy purée, along with garlic, lemon juice, olive oil, and plenty of vegetables. I might describe it as a cross between a dip and a salad, since it is loaded with veggies.

Chefs across the Levant have added their own touches and tricks over the years, which is why you’ll find different variations and serving suggestions.

Roasted, grilled, or flame-cooked eggplant is peeled, and the flesh is roughly chopped and mixed with lemon juice, salt, garlic, and vegetables. Depending on the region and the cook, other flavorings may be added, including pomegranate molasses, walnuts, and pomegranate seeds.

Hadia’s Tips and Tricks for the Perfect Raheb Salad

• • How to Choose Eggplants: Try to choose eggplants with shiny, smooth skin and no blemishes. Look for seedless eggplants or those with fewer seeds—usually, the ones with fewer seeds feel lighter and weigh less.
  • The Secret to Smoky Flavor: Roast the eggplants on the stovetop! Roasting them in the oven takes longer and produces a less smoky flavor than roasting over an open flame. I definitely prefer the stovetop method. To keep your stovetop clean, place the eggplants on a large metal cookie tin and roast them directly over the flame for 10–12 minutes. They should look like burnt paper on the outside but be perfectly soft inside.
  • Avoid a Watery Salad: After roasting and peeling the eggplants, drain them well in a strainer to remove excess liquid. Additionally, finely chop your tomatoes and drain them thoroughly, discarding as much of their juice as possible.
  • Texture is Key: Roughly chop the roasted eggplant pulp with a knife. You want to maintain a rustic, salad-like texture rather than turning it into a smooth, mushy purée.
  • Adjust the Garlic: The flavor of this dip is beautifully garlicky. If you’re reluctant to consume raw garlic, start with a smaller amount and add more to taste.
  • The Game-Changing Garnishes: I finish my Raheb salad with a generous drizzle of pomegranate molasses, fresh pomegranate seeds, and chopped walnuts. They add a sweet, sour, and nutty note to every single bite!

How to Serve and Make Ahead

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
• Authentic Lebanese Hummus
• Beetroot and Eggplant Mutabal

Reader’s Praise

Mohaddeseh said: “I tried this salad, and it was amazing! I’ll definitely make it again. Thank you so much for the recipe!”

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Raheb Salad / Lebanese-Style Roasted Eggplant with Vegetables

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Prep: 15 minutes minutes

Cook: 19 minutes minutes

Total Time 34 minutes minutes

Servings 4

Course

Appetizer

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Snack

Cuisine

#Middle Eastern

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Lebanese

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Description

Whether you’ve been thinking about adding more veggies to your meal rotation or you’re already an eggplant lover like me, this recipe is sure to be a triumph.

Ingredients

 

1x2x3x

• ▢ 2 large eggplants about 800 g / 1 lb 10 oz
• ▢ 1 medium red bell pepper
• ▢ 1 medium green bell pepper
• ▢ 2 medium tomatoes diced and drained (discard the juices)
• ▢ 1/4 cup lemon juice
• ▢ Salt to taste
• ▢ 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 them dry with a kitchen towel.
  
• To keep your stovetop clean, place the 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, turning them occasionally, until they are charred and considerably softened, about 15–20 minutes.
  
• Remove the eggplants from the stovetop and immediately cover them with a lid. Let them sit for 10 minutes, allowing the steam to remain trapped inside. This will loosen the skin, making the eggplants easier to peel.
• Peel the eggplants and let them rest in a strainer for 5 minutes to drain off any excess liquid. Scoop out the large, visible seeds to avoid any bitter flavor, as the bitterness comes from the seeds.
  
• Roughly chop the eggplants with a serrated knife.
  
• Finely dice the green and red bell peppers, tomato (drain the tomatoes to remove excess liquid), 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 taste.
  
• Spread the Raheb evenly on 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

If you make the “Raheb Salad,” leave a comment below or share your pictures on Facebook! I’d love to see your creations!#Hadia’s lebanese Cuisine

 

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