Intro

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

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

Set Ingredient

5

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

Serves
5
Serves

Step 1 / 7

5

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

Tomatoes

250 Grams

Coarsely chopped

Onions

50 Grams

Coarsely chopped

Fresh Parsley

50 Grams

Finely chopped

Fresh mint

50 Grams

Finely chopped

Step 2 / 7

5

Discard the bell pepper seeds & chop them finely.

Green Capsicum

100 Grams

Chopped

Step 3 / 7

5

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.

Eggplant

1 Kilograms

Step 4 / 7

5

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

Pomegranate

50 Grams

Step 5 / 7

5

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

Lemon

50 Milliliter

Juice

Olive oil

50 Milliliter

Pomegranate syrup

25 Milliliter

Salt

to taste

Step 6 / 7

5

Toss them well until all the ingredients are completely coated.

Step 7 / 7

5

Serve immediately.

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SALATET EL RAHEB RECIPE


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