Batenjan el raheb is a Lebanese eggplant salad served in mezze, fresh, fragrant and slightly smoked. Its name literally means “the monk’s eggplant”, which also earns it the nickname of the monk’s salad.
The recipe is based on grilled eggplant, whose melting flesh is crushed and then garnished with fresh vegetables: tomato, cucumber, green pepper, onion, parsley and mint. It’s all spiced up with a lemon, olive oil, garlic and sumac vinaigrette.
Lighter than a moutabal or a baba ganoush, this eggplant salad does not contain tahini. Instead, it highlights the contrast between the smoked eggplant, the freshness of the raw vegetables, the acidity of the lemon and the lemony scent of the sumac. It is served cold or at room temperature, with pita bread, in an assortment of Lebanese mezze.
Au menu
What is batenjan el raheb?
Batenjan el raheb is a grilled eggplant lebanese salad, often served in mezze. It is also sometimes called “monk’s salad”, in reference to its Arabic name and its simple, vegetal and rustic character.
Legend has it that it was a dish that was prepared by monks living in the Lebanese mountains, generally eating with simplicity, thanks to a small vegetable garden. A delicious eggplant mezze that we add to our collection, after the Greek Melitzanosalata or the Patlıcan salatası.
Unlike creamier eggplant spreads like moutabal, raheb keeps a fresher, more contrasting texture. Grilled eggplant flesh is used as a base, then crunchy vegetables, herbs, lemon, olive oil and sumac are added.
Batenjan el raheb, moutabal and baba ganoush: what is the difference?
Batenjan el raheb is a salad of grilled eggplant with fresh vegetables. Moutabal is creamier, usually made with grilled eggplant, tahini, lemon, garlic, and olive oil. Baba ganoush can vary by region, but it’s often more of a purée or a spread.
The big difference with raheb is the absence of tahini and the presence of diced vegetables, such as tomatoes, cucumbers, peppers and onions.
How do you grill eggplant for raheb?
To make a good batenjan el raheb, you should start by grilling the eggplants until their skin blackens and their flesh becomes very tender. Cooking over a flame or on the barbecue gives the best smoky taste, but you can also use the oven grill.
Once the eggplants are cooked, let them cool, open them, collect the flesh and drain it for a few minutes. This step avoids obtaining a salad that is too watery.
The role of sumac in this Lebanese salad
Sumac brings a sweet and fruity acidity, almost lemony. It boosts the lemon juice without making the salad too aggressive. In Batenjan el Raheb, it balances the richness of the grilled eggplant and brings out the flavors of the fresh vegetables.
You can add some to the dressing and then sprinkle a little on when serving.
How to serve batenjan el raheb?
Like many Lebanese recipes, batenjan el raheb is served in a mezze, a set of small dishes to share around bread, salads, spreads and vegetables.
It is also a very good vegetarian and vegan recipe, perfect for a summer table.
Batenjan el raheb – Lebanese grilled eggplant salad
Ingredients
- 1 kg eggplant
- 100 g cucumber, finely diced
- 150 g tomatoes, finely diced
- 1 green bell pepper, finely diced
- 1 small onion finely chopped
- 1 tablespoon chopped parsley
- 1 tablespoon chopped mint
- 1 garlic clove, minced
- 60 g lemon juice
- 4 tablespoons olive oil
- 2 teaspoons sumac
- Salt
Preparation
- Preheat the oven to 220°C on grill mode, or prepare a barbecue.
- Prick the aubergines with a fork, then grill them for 35 to 45 minutes, turning regularly, until the skin is blackened and the flesh is very tender.
- Let the eggplants cool, open them, collect the flesh and drain it for a few minutes in a colander.
- Coarsely mash the eggplant flesh with a fork and arrange it on a plate or serving dish.
- In a bowl, combine the cucumber, tomatoes, green pepper, onion, parsley, mint and garlic.
- In a separate bowl, combine the lemon juice, olive oil, sumac and salt.
- Place the fresh vegetables on top of the mashed eggplants.
- Drizzle with the lemon sumac vinaigrette.
- Set aside in the refrigerator for 30 minutes before serving.
- Add a drizzle of olive oil and a little sumac just before serving.
Notes
FAQ
What is batenjan el raheb?
Batenjan el raheb is a Lebanese salad of grilled eggplant, served in mezze with fresh vegetables, herbs, lemon, olive oil and sumac.
What does batenjan el raheb mean?
The name literally means “monk’s eggplant” or “monk’s salad.” It refers to a simple, plant-based and rustic recipe.
What is the difference between batenjan el raheb and moutabal?
Moutabal usually contains tahini and has a creamy texture. Batenjan el raheb does not contain tahini and is instead presented as a salad of grilled eggplant with fresh vegetables.
Can you make batenjan el raheb in advance?
Yes. It can be made a few hours in advance and stored in the refrigerator. Optionally add a drizzle of olive oil and a little sumac just before serving.
How do you get a smoky taste?
The best result comes from cooking the eggplants over a flame, on the barbecue or under the broiler in the oven. The skin should turn black and the flesh should become very tender.
What to serve batenjan el raheb with?
Serve it with pita bread, flatbread, raw vegetables, or in a Lebanese mezze with hummus, tabbouleh, fattoush, falafel, labneh, or moutabal.
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