Best Rahib Salad
A fresh and easy rahib salad: this is an Eastern roasted eggplant salad. And also a great alternative for the classic baba ganoush dip! Another summer treat.
Ingredients
- 1 large fresh eggplant
- 1 medium fresh tomato
- 2 tbsp onion
- a handful fresh cilantro chopped
- a handful fresh mint chopped
- ½ tsp coriander powder
- ½ tsp ground cumin
- garlic powder
- ⅓ tsp caster sugar
- 1 tbsp lemon juice or vinegar
- 5 tbsp olive oil
- pepper
- salt
Instructions
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1. Roast the eggplant in a preheated oven at 400°F (200°C) for 45 minutes. Then turn the oven off. Leave the eggplant inside for another 45 minutes. It should be super smooth.
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2. Remove the tinfoil and slice the soft eggplant in half lengthwise. Remove any tough seeds on the inside if necessary and discard them.
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3. Then dice the eggplant up finely and add it to a bowl. Also dice the tomato finely and add it to the eggplant.
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4. Give it a good stir. Add the chopped onion, lemon juice (or vinegar), ground coriander and ground cumin. Season with a pinch of pepper, salt and garlic powder.
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5. Stir well again. Drizzle with the olive oil. Also add the caster sugar and chopped cilantro and mint.
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6. Stir the rahib salad well. Keep it somewhere between mushy and chunky. Then check the seasoning and add extra pepper, salt, garlic powder, cumin, coriander or lemon juice to taste.
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7. Put the rahib salad in the fridge for another 15 minutes to chill. Serve with tortilla crisps, crackers or pita bread.
