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Grilled eggplant salad - salatet el raheb
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Cook LebaneseGrilled eggplant salad - salatet el raheb
A grilled eggplant mash mixed with diced tomatoes and onions and dusted with chopped parsley. Literally, the monk's salad! Simple and light.
Ingredient
Food ration :
4 personsCooking time :
30 minutes
1 cup
parsley, chopped
8 tablespoons
lemon juice
1/3 cup
olive oil
1 teaspoon
salt
Cooking instructions
* Step 1
Using a fork, prick eggplants all over.
* Step 2
Grill the eggplants over the stove top or in the oven. Turn them over continuously to make sure they are grilled from all sides. When they become soft, remove them from heat.
* Step 3
Peel the eggplants and place the pulp in a bowl.
* Step 4
Mash the pulp with a fork then add the tomato, onion and parsley. Mix well.
* Step 5
In a small bowl, mix the dressing ingredients together and pour it over the eggplant. Stir.
* Step 6
Serve the eggplant salad cold with pita bread.
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
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