Salatet Raheb

Method

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1. Sit the aubergines directly on a gas burner over a medium flame, or under a grill at its highest setting. Turn every few minutes.

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2. Burn them 25 to 30 minutes until the skins are black all over, the flesh has slumped and a skewer meets no resistance anywhere.

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3. Put them in a colander and split them open. Leave to drain and cool for 15 minutes.

   Mark done Start 15 min timer

4. Scrape the flesh away from the skin. Do not chase every last scrap — stray flecks of black skin are a feature.

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5. Chop the flesh roughly on a board. It should stay in pieces, not become a purée.

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6. Mix with the tomato, rinsed onion, herbs, lemon, oil, garlic, salt and pepper.

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7. Spread on a plate, finish with oil and pomegranate seeds, and serve at room temperature.

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Chef’s Tips

• Naked flame, not the oven. No smoke, no dish.
• Drain the flesh or the salad turns watery.
• Chop it, do not blend it. This is a salad, not moutabal.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Flatbread
• Grilled lamb
• Green olives

Storage & Reheating

Refrigerated for 3 days. Bring back to room temperature and refresh the lemon before serving.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.