🇱🇧 Lebanon · Food
Raheb Salad
By eatmundo · August 3, 2026
🇱🇧 LBA rustic, smoky Levantine eggplant salad that celebrates the charred depth of fire-roasted vegetables. It is creamy, bright with lemon, and perfect as a meze or light lunch.
Ingredients
check them off as you prepareHow to Make It
- 1
Prick 3 large eggplants with a fork and roast them directly over a gas flame or at 220°C until the skin is charred and the inside is collapsing.
- 2
Let the eggplants cool slightly, then peel off the charred skin and drain excess liquid for 10 minutes in a colander.
- 3
Mash the eggplant flesh in a large bowl using a fork to maintain a slightly rustic, chunky texture.
- 4
Add 3 minced garlic cloves, 1 tsp salt, and 0.25 cup lemon juice to the eggplant, mixing well.
- 5
Fold in 0.5 cup tahini, ensuring it is fully incorporated into the mixture for a creamy finish.
- 6
Gently stir in 2 cups of pre-cooked chickpeas to add texture and substance.
- 7
Drizzle with 4 tbsp olive oil right before serving to maintain the fresh, grassy aroma.
- 8
Serve at room temperature or slightly chilled, accompanied by fresh pita bread.
Frequently Asked Questions
Can I use an oven?+
Yes, but roasting over an open flame is essential for the authentic smoky flavor that defines Raheb.
What if the eggplant is too watery?+
Draining it well is critical; do not rush this step, as excess water will thin out the tahini.
Should I blend it?+
No, this dish is traditionally meant to be chunky; a food processor will make it too mushy.
What can I serve with this?+
Fresh khubz (pita) or as part of a larger meze platter with fresh radishes and mint.
🇱🇧 LBMundo Match
Dishes across the world that share Raheb Salad's core ingredients.
