SALATA RAHEB – THE MONKS SALAD

By Manal Mourad Nasser
@theeatingexpat

Published in the TML Magazine Issue 10, 2020

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
  1. Begin by poking holes with a knife into your eggplants, chargrill on the bbq or roast in the oven until tender.
  2. Once slightly cool, peel your eggplants, cut into slices or smash into a puree.
  3. 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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