A Monk’s Salad-Batenjan el Raheb & Lebanon’s Coast
Posted on 19. Sep, 2009 by Bethany in Dips, Entertaining, Nibbles, Recipes, Starters, Uncategorized, Video, gluten free, lebanon, middle eastern, veggie
I last enjoyed this salad whilst in Lebanon, at a restaurant off the beaten track in a coastal town full of charm and history. The small family-run restaurant, appropriately named after its owner, is called “Chez Maggy” and is nestled along the coast of Batroun. It hosts some of the most beautiful views of the Mediterranean and the old phoenician wall.
Batenjan El Raheb translates into english as the monk’s aubergine. I’m not exactly sure why it was given the name but something leads me to believe it’s because of its utter simplicity. Whatever the case, it’s simply delicious!
To describe Lebanon’s coast is a task carried out in vain. Yes, you could say I’m bias since I hail from this country. But, there is something about it. You have to visit to understand it. There is a saying in Lebanon and I forget how it goes exactly but it’s something along these lines;
Arrive hesitantly, leave hesitantly.
Monk’s Salad-Batenjan El Raheb
Serves 4
Cook & Prep time: 25 minutes
The Cast of Characters
- 4 aubergines
- 4 small tomatoes-finely diced
- 1 medium onion-finely diced
- 70g pomegranate seeds
- 20g of fresh parsley, finely chopped
- about 10 mint leaves, finely chopped
- 1/3 cup olive oil, or more to taste
- salt and pepper, to taste
The Nitty-Gritty
Chargrill the eggplants till the skin is burnt and soft.
Remove the skins.
Chop off the head.
Now slice the aubergine in half.
Then in thin, long strips
Then into cubes.
Place into little serving dishes or a big bowl.
Add salt and pepper to taste
Then add the finely diced tomatoes
Then the finely diced onions.
Add the pomegranate seeds and drizzle with olive oil.
sprinkle with parsley and mint.
Simple!
Love,
Bethx
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Eli
19. Sep, 2009
loved the video!
AK
19. Sep, 2009
Chez Maggy is a great restaurant….her fish is tremendous and excellent octopus salad…..
Thank you for the wonderful recipes. Please keep it up…I always get excited when i see DKS in my inbox !!
chris Bourne
19. Sep, 2009
simply simple and deliciously delicious !
Abdul Latif
19. Sep, 2009
Had a go at making this for lunch today (minus the pomegranate seeds as I couldn’t get my hands on them) and it tasted divine! Video is amazing too! Thank you for sharing
Bethany
19. Sep, 2009
AK- Thank you for your wonderful feedback
Abdul- I’m thrilled you are getting up to it and making these recipes! glad you are enjoying it
Mariam
20. Sep, 2009
Thank you so much for the recipe. I actually tried this one and the samaka harra today, for the last day of Ramadan. It was wonderful! Keep up the great recipes.
Bethany
20. Sep, 2009
Mariam-Ramadan Kareem. Happy Eid and all the blessings to you and your family!