Lebanese Eggplant Salad Salafat El Rahab Recipes

Steps:

• 1. Preheat the grill to high.2. When ready to cook, place the eggplants on the hot grate and grill until charred all over and the flesh is very soft, turning with tongs as needed. This will take 15 to 20 minutes for small eggplants up to 30 minutes for large. Transfer the eggplants to a cutting board to cool.3. Cut the stem ends from the eggplants and scrape off the burnt skin with a paring knife. Cut the flesh into 1/4-inch dice and transfer to a serving bowl. Stir in the tomatoes, parsley, scallions, garlic (if using), 2 tablespoons olive oil, 2 tablespoons lemon juice, salt, and pepper. Taste for seasoning, adding more olive oil if the salad seems too dry and salt or lemon juice as necessary the salad should be highly seasoned.Serves 4

Steps:

• Put the whole eggplant as is, (only cut and remove the stem from the top), on a baking sheet and bake it. You'll notice when it's done that the juice came out on the baking sheet and the skin is almost toasted and it becomes soft when you punch it with a knife.
• Let it cool for a bit then cut it in half and remove the skin; just cut it roughly into small/medium diced pieces and put it in the salad bowl, (it's ok if it has some juice still). Then add the rest of the ingredients and mix the salad and serve. This is good with pita bread on the side.