Lebanese Salatit El Rahib (Monk’s Salad) Recipe


4 small eggplants (or one large)
1 tomato seeded
diced 1/4″ pieces
Juice of 1 lemon
3 garlic cloves, minced
3 tbs olive oil
3 parsley sprigs roughly chopped
1/4 tsp salt


Cook eggplants either over medium heat on grill or on rack set over gas burner on high, turning, until eggplants are soft and skin charred, 2 to 3 minutes per side.

Remove stem and charred parts and cut eggplants into 1/4-inch dice. Mix with tomato. Mix lemon juice, garlic, oil, parsley and salt and gently stir into eggplant mixture.

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