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The Priest’s Salad
Batinjan Al Raheb
- Serves
2–4
people - Difficulty
Easy
By Amoul Oakes
Published 2008
This smoky, refreshing salad is known as the priest’s salad because it was traditionally eaten during Lent. It is wonderful with Kibbeh Bissaniyeh, or alongside grilled or fried fish. It can also be eaten on its own with khobez or Lebanese bread.
Ingredients
3 3 1 3
Method
Char the aubergines whole over a gas burner or grill, turning occasionally until evenly charred and thoroughly soft inside.
Place a colander on a plate or in a bowl and transfer the aubergines. Set aside to let the water drain and the aubergines cool a little.
Peel the charred skins off the aubergines and return to the colander. Set aside while you prepare the vegetables and dre
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