Baba Ghanouj

Salatat al rahab is another name for this famous and nutritious salad.a medley of textures and it has the classic sour and sweet taste that are so characteristic of so many middle eastern dishes.in some countries this is known as baba ghanouj,every time if i have a barbeque i make this salad.it is quite a chameleon ,as it adopts to any grilled meat.its a salad and a dip-all in one .

Preparation time

Cook time: 30 min
prep:time :30 min
ready in :1 hour
Yields: serve 4-6

Ingredients

• 4 medium egg plant
• 4 spring onions thinly slice
• 1 shallot finally chopped
• 3 garlic cloves ,crushed
• juice of 1 lemon or more
• sea salt
• 20 cherry tomatoes sliced in quarters
• 1/4 cup Arabic parsley (flat leaf parsley)chopped
• 1/4 cup mint chopped
• 1/2 cup walnuts toasted and chopped
• handful of pomegranate seeds to garnish
• extra virgin olive oil

Preparation

01. Pierce the egg plant all over with a fork and place them directly on an open flame or in the oven to grill on the heights heat.
02. Keep turning them evenly to char the skin
03. It will blacken and begin to collapse .remove and place on a rack to drain some of the juices . when cool enough, sliced in half length ways.
04. Peel away the charred skin and place in a colander to drain .on a cutting board chop the eggplant into a small chunks and piece in a bowl.
05. Add the onions, shallots, garlic, lemon juice and salt. Lastly add the tomatoes and toss gently
06. Taking care not to mash the eggplant. Sprinkle on the parsley and mint. Spoon into small serving plates .then scatters the walnuts on top and garnish with pomegranate
seeds .
07 Drizzle on little pomegranate syrup and the olive oil and serve immediately.