Lebanese Roasted Eggplant Salad (Salatet Rahib)

Ingredients

• 1 large eggplant
• 1/3 spring onion (finely chopped)
• 1 pickle (finely chopped)
• 1/3 salad tomato (finely chopped)
• 3-4 mint leaves
• 2 sprigs parsley
• 1/2 small cucumber
• 3-4 walnuts (crumbled)
• 1/2 lemon (juiced)
• 2 tbsp extra virgin olive oil
• Salt to taste approx 1/2 tsp

Instructions

1. 1

   Roast the eggplant on a gas hob for about fifteen minutes, turning every few minutes until well done.

2. 2

   Transfer the eggplant to a colander, cut the top off and peel the charred skin off wth a fork. Leave to drain

3. 3

   Finely chop the tomatoes, spring onion, cucumber, pickle, mint and parsley. Transfer to a mixing bowl

4. 4

   Beat the eggplant well with a pestle until you have a paste like consistency. Add to the mixing bowl along with the lemon juice, olive oil and salt

5. 5

   Taste the salad and adjust the seasoning if necessary. Add the crumbled walnuts and give a final mix

6. 6

   Transfer to a serving bowl, drizzle generously with extra virgin olive oil and add an optional garnish

7. 7

   Serve with fresh flatbreads