📝 About This Recipe
Raheb, which translates to 'Monk' in Arabic, is a cornerstone of the Lebanese Cold Mezze table that celebrates the rustic simplicity of the Levantine countryside. Unlike its creamy cousin Baba Ganoush, this salad showcases the smoky, charred flesh of fire-roasted eggplants tossed with a vibrant confetti of crisp vegetables and a zesty lemon-garlic dressing. It is a refreshing, heart-healthy masterpiece that balances deep earthiness with a bright, acidic finish.
🥗 Ingredients
The Roasted Base
- 2 large Italian or Globe Eggplants (firm and shiny, about 1.5 lbs total)
The Vegetable Medley
- 1/2 cup Red Bell Pepper (finely diced)
- 1/2 cup Green Bell Pepper (finely diced)
- 1/2 cup English Cucumber (seeded and finely diced)
- 2 medium Roma Tomatoes (seeded and finely diced)
- 3 stalks Green Onions (thinly sliced)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 2 tablespoons Fresh Mint Leaves (finely chopped)
The Dressing
- 2 cloves Garlic (crushed into a paste with a pinch of salt)
- 4 tablespoons Extra Virgin Olive Oil (high quality Lebanese oil preferred)
- 3 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 1 tablespoon Pomegranate Molasses (adds a signature tangy depth)
- 1 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Cumin (ground)
Garnish
- 1/4 cup Pomegranate Seeds (for a pop of color and sweetness)
- 2 tablespoons Walnuts (toasted and roughly chopped)
👨🍳 Instructions
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1
Prepare the eggplants by washing them and drying them thoroughly. Prick them 5-6 times with a fork to allow steam to escape during roasting.
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2
Char the eggplants. For the most authentic smoky flavor, place them directly over a gas stove flame, turning with tongs every 5 minutes until the skin is blackened and charred, and the flesh feels completely soft (about 15-20 minutes).
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3
Alternatively, if using an oven, broil the eggplants on a foil-lined tray, turning occasionally until the skin is blistered and the eggplants collapse.
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4
Once cooked, place the hot eggplants in a bowl and cover with plastic wrap for 10 minutes. The steam will help loosen the charred skin.
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5
Carefully peel the eggplants, removing all the blackened skin. If some small bits remain, they add to the smoky character, but avoid washing the flesh under water as it dilutes the flavor.
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6
Place the peeled eggplant flesh in a colander for 10-15 minutes to drain away any bitter juices.
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7
Coarsely chop the eggplant flesh on a cutting board. You want a chunky consistency, not a puree.
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8
In a small bowl, whisk together the crushed garlic, lemon juice, olive oil, pomegranate molasses, salt, and cumin until emulsified.
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9
In a large mixing bowl, combine the chopped eggplant with the diced bell peppers, cucumber, tomatoes, green onions, parsley, and mint.
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10
Pour the dressing over the vegetables and eggplant. Toss gently with a large spoon to ensure everything is coated but the eggplant maintains some structure.
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11
Taste and adjust seasoning, adding more lemon or salt if needed. The salad should be bright and tangy.
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12
Transfer to a shallow serving platter. Use the back of a spoon to create small wells on the surface.
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13
Garnish generously with pomegranate seeds, toasted walnuts, and an extra drizzle of olive oil before serving.
💡 Chef's Tips
Charring the eggplant over an open flame is essential for the 'Raheb' (monk) flavor profile; do not skip this if you have a gas range. Drain the eggplant well after peeling to prevent the salad from becoming watery. Dice your vegetables into very small, uniform cubes (brunoise) to ensure you get a bit of everything in every bite. Always use high-quality, cold-pressed extra virgin olive oil for the best mouthfeel and flavor. If you find the eggplant seeds too large or bitter, you can gently scrape some of them away before chopping the flesh.
🍽️ Serving Suggestions
Serve at room temperature or slightly chilled as part of a traditional Lebanese Mezze spread. Pair with freshly baked, warm pita bread or crispy pita chips for scooping. Accompany with grilled meats like Shish Taouk (chicken skewers) or Lamb Kofta. Serve alongside a bowl of thick Labneh or a plate of salty Halloumi cheese. Pairs beautifully with a crisp, dry Arak or a chilled glass of Sauvignon Blanc.