Published in the TML Magazine Issue 10, 2020
SALATA RAHEB – THE MONKS SALAD
By Manal Mourad Nasser
@theeatingexpat
Ingredients
- 2 roasted eggplants
- 4 tbsp tahini
- 1 cup Greek or plain yogurt 2 garlic cloves
- 1 lemon juiced
- Salt
TOPPINGS:
- 1/2 cup diced sweet peppers
- 1/3 cup pomegranate seeds
- 1/3 cup pine nuts (or any nut of choice) cooked in 2 tbsp Ghee
Instructions
- Begin by poking holes with a knife into your eggplants, chargrill on the bbq or roast in the oven until tender.
- Once slightly cool, peel your eggplants, cut into slices or smash into a puree.
- Add tahini-yogurt sauce on top, add peppers and pomegranate, and finally while still sizzling, add your nuts and Ghee on top.
The Three Hours That Used to Belong to Everyone
The Mediterranean afternoon, and what we lost when we stopped stopping.
