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SALATET EL RAHEB RECIPE

Salata-el-raheb recipe (LC14232) - Salad with roasted aubergines topped with a middle eastern dressing.


Prep Time : 15
Cooking Time : 30
Resting Time : 45 Min

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Ingredient

Tomatoes

250 grams

Coarsely chopped

Onions

50 grams

Coarsely chopped

Fresh Parsley

50 grams

Finely chopped

Fresh mint

50 grams

Finely chopped

Green Capsicum

100 grams

Chopped

Eggplant

1 kilograms

Pomegranate

50 grams

Lemon

50 milliliter

Juice

Olive oil

50 milliliter

Pomegranate syrup

25 milliliter

Salt

to taste


How to make salatet el raheb recipe?

1. The ingredients quantity can be set as per your serving requirements. We recommend you set before you start cooking.

2. Finely chop the tomato, onion, parsley and mint leaves. Keep it aside.

3. Discard the bell pepper seeds & chop them finely.

4. Place the eggplant on the grill then roast them for a few minutes on both side for 5 minutes or until the skin turns dark color. Remove & let it cool till you can touch. Then remove the eggplant skin & chop the pulp roughly.

5. To prepare the salad, combine together tomato, bell pepper, onion, mint, parsley leaves & add pomegranate seeds.

6. Now add lemon juice, olive oil, salt, summac powder, salt, pomegranate syrup & chopped eggplant.

7. Toss them well until all the ingredients are completely coated.

8. Serve immediately.


Equipment

Bowl - Small

Chopping Board

Knife

Mixing bowl - glass

Roaster

Tablespoon


Cuisines

Middle Eastern Recipes