By eatmundo · August 3, 2026
🇱🇧Same ingredients, elsewhere in the world
61 matchesDishes from other countries' kitchens, made from the same core ingredients as Raheb Salad. The percentage is the share of ingredients the two recipes have in common.
Escalivada (Grilled Vegetables)In Spain · same ingredients71%
Mexilhões à Moda de SetúbalIn Portugal · same ingredients67%
Eggplant CaviarIn Russia · same ingredients67%
A 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.
According to eatmundo's ingredient comparison, the closest dish to Raheb Salad from another cuisine is Escalivada (Spain): the two share 71% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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 150 g tomatoes, seeded and finely diced, 80 g onion, finely diced, and 120 g green pepper, seeded and finely diced.
- 6
Gently stir in 15 g finely chopped parsley, then taste and adjust the salt and lemon juice.
- 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
What is Raheb Salad?
Raheb salad is a Lebanese mezze dish of smoky grilled eggplant mixed with diced tomato, onion, green pepper and parsley, dressed with lemon juice, garlic and olive oil. Unlike baba ghanoush, it contains no tahini. It is typically served cold or at room temperature as a starter or side dish.
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 make the salad soggy, especially once the tomatoes are added.
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.
🇱🇧
