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Thursday, June 7, 2007

Salatit El Rahib

Salatit El Rahib
Great salad dish - Salatit El Rahib.

  • 4 small eggplants (or one large)
  • 1 tomato seeded diced 1/4" pieces
  • Juice of 1 lemon
  • 3 garlic cloves, minced
  • 3 tablespoons olive oil
  • 3 parsley sprigs roughly chopped
  • 1/4 teaspoon salt
  • Cook eggplants either over medium heat on grill or on rack set over gas burner on high, turning, until eggplants are soft and skin charred, 2 to 3 minutes per side.
  • Remove stem and charred parts and cut eggplants into 1/4-inch dice. Mix with tomato. Mix lemon juice, garlic, oil, parsley and salt and gently stir into eggplant mixture.


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