My husband has been away for the past 10 days, so little action since he’s gone. Taking it easy, sleeping more, working out more, (cooking less), playing with the kids and drawing together, volunteering for school where I can see my girls in class and all the things I love and I miss doing.
Next week is going to be a busy week for me more photo shoots and more food styling.
LIVE Broadcasting from the gym, writing this post after my 5km run and feeling proud!
I present you “Batenjein Raheb”! A vegetarian Lebanese dish, made of grilled eggplant mixed with olive oil and lemon juice, seasoned with salt and topped with fresh parsley, tomatoes, cucumber and pepper.
I don’t remember when did I shot this picture with Serge but am happy to find it because it’s one of my favorite salads especially during Lent, which is starting on Monday.
I love this time of the year, a time of prayer and reflection for many, and a period when people are closer to God. During their fast they abstain from eating meat and vegetarian meals come more in fashion. The Raheb salad for me is easily a main course especially when eaten with bread. I sure prefer to grill my eggplants at home and eat them fresh, but for those who have little time in the kitchen, grilled eggplants come also in jars and are very tasty.
Raheb Salad or Grilled Eggplant Salad
- 1 kg eggplant
- ½ cup Olive oil
- ½ cup Lemon juice
- Salt, to taste
- 2 tomatoes, diced
- 2 cucumbers, diced
- 2 bell peppers, diced
- ½ cup parsley, chopped
1.Pierce the eggplant with a fork, cover with foil and char grill over the stove burner on all sides. This will take around 15-20 minutes pending on how large is the eggplant. Alternatively, it can be grilled inside the oven on a baking tray for about 30 minutes.
2.Remove from heat and allow to cool.
3.Peel and scoop out the grilled pulp and discard charred skin. The pulp can be sieved to reduce the water.
4.Place the pulp in a bowl and mix with olive oil, lemon juice and salt.
5.Layer with peppers, cucumbers, tomatoes and parsley and serve.