Saltet al raheb - Aubergine Salad
Ingredients
- 2 medium-sized Aubergines about 800-1000 g
- 2 small garlic cloves peeled and crushed (optional)
- 3-4 tablespoons lemon juice
- 3-4 tablespoons extra-virgin olive oil
- ½ teaspoon salt or to taste
- 1 pinch black pepper or to taste
- 6 cocktail tomatoes 200 g, rinsed and halved
- 6 small radishes 100 g, trimmed, rinsed and thinly sliced
- 1 small cucumber
- ½ red pepper
- 3-4 spring onions trimmed, rinsed and thinly sliced
- 2 heaped tablespoonful coarsely chopped parsley
- A few green mint leaves rinsed and chopped
Instructions
- Set the oven on broil. Line a baking sheet with parchment paper and brush with one-tablespoon vegetable oil. Lay the Aubergine cut side down onto the baking sheet. Broil for about 30 minutes or until they are soft. The skin may become charred but that will impart a distinctive taste.
- Take out of the oven and transfer to a colander and let cool for 15 minutes. Carefully peel the aubergines and cut into small cubes (2 cm).
- In the meantime combine the lemon juice, olive oil, crushed garlic, salt and black pepper in a serving bowl.
- Add the aubergines and the vegetables to the dressing in the bowl and toss well. Adjust to taste if required and serve cold with some pita bread. Saltet al-raheb is also a great accompaniment to grilled fish, meat or chicken.
Notes
All images and text © Dina Bayoud Kohl for Dina’s Kitchen