Monk’s Aubergine Salad

Name: Monk’s Aubergine Salad
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: Serves 4
Ingredients: sea salt and freshly ground black pepper; 2 medium-large loaves of bought Arabic Bread, each about 30 cm/12 in in diameter, cut into small triangles; 1 spring onion/scallion, finely chopped; 3 tbsp pomegranate seeds from ½ pomegranate; 2 tomatoes, finely chopped; 1 handful of parsley leaves, finely chopped, plus extra for sprinkling; 1 handful of mint leaves, finely chopped, plus extra for sprinkling; 1 kg/2 lb 4 oz roasted aubergines/eggplants (see Roasted Vegetables); 3 tbsp olive oil; sea salt; 1 tbsp olive oil; 1 tbsp pomegranate molasses; 1 handful of walnuts, coarsely chopped (optional)

Preparation info

Serves
4

Difficulty
Medium
Ready in
20 min

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

This salsa-like salad goes by two native names: the debated baba ghanouj (father of a coquet), and salatet el raheb (monk’s salad). The salad may have gained the latter name because the monks consumed it during Lent.

Ingredients

1 kg/2 lb 4 oz roasted aubergines/eggplants (see Roasted Vegetables

Starter
Vegan

Method

To make the triangles, preheat the oven to 180°C/350°F/Gas 4. Put the bread on a baking sheet, add the oil and season to taste with salt, then toss well. Bake in the oven for a