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eggplant salad

Lebanese Roasted Eggplant Salad (Salatet Rahib)

Roasted eggplant mixed with fresh salad

Course Appetizer, Salad, Side Dish
Cuisine Lebanese
Keyword Authentic, Easy, Eggplant, Healthy
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2
Author Zaatar and Zaytoun


  • 1 large eggplant
  • 1/3 spring onion finely chopped
  • 1 pickle finely chopped
  • 1/3 salad tomato finely chopped
  • 3-4 mint leaves
  • 2 sprigs parsley
  • 1/2 small cucumber
  • 3-4 walnuts crumbled
  • 1/2 lemon juiced
  • 2 tbsp extra virgin olive oil
  • Salt to taste approx 1/2 tsp


  1. Roast the eggplant on a gas hob for about fifteen minutes, turning every few minutes until well done.

  2. Transfer the eggplant to a colander, cut the top off and peel the charred skin off wth a fork. Leave to drain
  3. Finely chop the tomatoes, spring onion, cucumber, pickle, mint and parsley. Transfer to a mixing bowl
  4. Beat the eggplant well with a pestle until you have a paste like consistency. Add to the mixing bowl along with the lemon juice, olive oil and salt

  5. Taste the salad and adjust the seasoning if necessary. Add the crumbled walnuts and give a final mix
  6. Transfer to a serving bowl, drizzle generously with extra virgin olive oil and add an optional garnish
  7. Serve with fresh flatbreads