Traditional Raheb Salad Recipe Video


Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelVery Easy
Health IndexHealthyServings4
Main IngredientInterest Group


 Eggplant1 Small
 Tomato1 Small
 Bell pepper1 Small
 Scallions/Any kind of onions2
 Garlic1 Clove (5 gm), minced
 Parsley1 Tablespoon, partly chopped
 Lemon1 Small, juiced
 Olive oil1 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


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.

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.