Instructions

1. Roasting the Eggplant

   Prick the eggplants in several places with a fork, then roast them directly over an open gas flame or in the oven, turning occasionally until the flesh is completely tender and the skin is charred to achieve the distinctive smoky flavor. · 25 min
2. Peeling and Draining

   Place the roasted eggplant in a covered bowl for a few minutes to make peeling easier, then peel it and place it in a colander for 10 minutes to drain off any excess bitter liquid. · 10 min
3. Chopping the Eggplant

   Coarsely chop the eggplant flesh with a knife on a cutting board without mashing it in a blender to maintain the salad's authentic texture. · 2 min
4. Mixing the Ingredients

   In a deep bowl, combine the chopped eggplant with the tomato, green bell pepper, green onion, parsley, mint, and minced garlic. · 2 min
5. Seasoning

   Add the lemon juice, salt, pomegranate molasses, and half of the olive oil, then gently toss the ingredients until the flavors are well combined. · 1 min
6. Serving

   Transfer the Raheb salad to a serving dish, garnish with pomegranate seeds, crushed walnuts, and the remaining olive oil, and serve chilled or at room temperature. · 1 min

Nutrition / serving

Chef's tips