🍆 Raheb Salad
Raheb salad is a Levantine salad of eggplant grilled over flame until smoky and soft, then chopped and tossed with tomato, onion and parsley. It is dressed simply with lemon juice and olive oil, giving a chunky, fresh and tangy mix. It is served cold as part of a mezze spread.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 2 large eggplants
- 2 tomatoes, diced
- 1 small onion, finely chopped
- 1 bunch parsley, chopped
- 2 tbsp lemon juice
- 2 tbsp olive oil
- Salt
Method
- Grill the eggplants whole over a flame or under the grill, turning, until charred and soft (15–20 minutes).
- Let cool, peel and drain the flesh in a sieve.
- Chop the flesh roughly.
- Mix with tomato, onion and parsley.
- Dress with lemon, olive oil and salt; serve chilled.
How to make it lighter
- Use 1 tbsp olive oil instead of 2 — 1 tbsp oil ≈ 120 kcal.
- Add cucumber or peppers for more volume.
- Scoop it up with cucumber or lettuce leaves.
History
Raheb, meaning monk in Arabic, is eaten across Lebanon, Syria and Palestine as a mezze dish; the origin of the name is not clearly recorded.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →