Name: Aubergine Salad (Salatet el-raheb)
Cuisine: Palestinian
Ingredients: A few mint leaves to garnish; Salt and pepper to taste; 3–4 garlic cloves; 3 large aubergines (about 900 g/2 lb); 3 tomatoes, red and firm; 1 hot pepper; 3 tbs freshly squeezed lemon juice; ½ cup olive oil

Preparation info

Difficulty
Easy

Appears in

Classic Palestinian Cuisine

By Christiane Dabdoub Nasser

Published 2000

About

Raheb means monk. Since the origin of this salad’s name remains unknown, salatet el-raheb is believed to have been imported from Syria or Lebanon. This recipe can be accomplished by grilling the aubergines either on a stove top or in the oven. I very much prefer to put them in an old-fashioned aluminium pan – the first method.