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.
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