Traditional Raheb Salad Recipe Video
Ingredients
| Eggplant | 1 Small | |
| Tomato | 1 Small | |
| Bell pepper | 1 Small | |
| Scallions/Any kind of onions | 2 | |
| Garlic | 1 Clove (5 gm), minced | |
| Parsley | 1 Tablespoon, partly chopped | |
| Lemon | 1 Small, juiced | |
| Olive oil | 1 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 69 Calories from Fat 36
% Daily Value*
Total Fat 4 g6.3%
Saturated Fat 0.58 g2.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 106.4 mg4.4%
Total Carbohydrates 9 g3%
Dietary Fiber 4.3 g17.2%
Sugars 3.3 g
Protein 2 g3.4%
Vitamin A 13.5% Vitamin C 54.7%
Calcium 3% Iron 4.3%
*Based on a 2000 Calorie diet
Directions
1. Put the whole eggplant as is (only cut and remove the stem from the top), on a baking sheet and bake it.
2. You'll understand that it is done when the juice comes out on the baking sheet and the skin is almost toasted. (It becomes soft when you punch it with a knife)
3. Let it cool for a bit then cut it in half and remove the skin.
4. Just cut it roughly into pieces and put it in the salad bowl (it's OK if it has some juice still)
5. Then chop or dice the rest of the ingredients and add them as well.
SERVING
6. Finally, add the salt, pepper, lemon juice and olive oil to garnish it and serve.
Editors Review
Traditional raheb salad is a great way to cook eggplants in a simple way and make it into an exotic and delectable dish. This video describes how you can make this sumptuous salad without any hassles, so take a look.Chef
