Skip to content

Raheb Salad – Eggplant salad

Total servings: 5

Preparation time: 1 hour


2 Kg of raw eggplants

200 g of cucumbers, finely cubed

300 g tomatoes, finely chopped

50 g onions, finely chopped

2 Tbsp of parsley, finely chopped

1 Tbsp of mint, finely chopped

1 garlic clove

150 g green bell pepper (sweet), finely chopped

150 g of lemon juice

50 g of olive oil

5 tsp salt

4 tsp sumac

Preparation Steps: 

  1. On high flame, grill 2 kg of eggplants until skin is burnt and eggplants are soft from all sides
  2. Peel the eggplants and place in them in a strainer to drain their water
  3. Add the cucumbers, the tomatoes, the green pepper and the finely chopped greens altogether
  4. Smash 1 garlic clove and add to the mix
  5. Mix oil, sumac, lemon, and salt together to prepare the sauce
  6. Once water is drained, place the eggplants in a plate
  7. Place the vegetable mix on top of it
  8. Pour the dressing on the dish and serve