Salatet Raheb (Monk's Salad - Chunky Roasted Eggplant Dip)
A delicious and healthy chunky roasted eggplant dip, perfect for any occasion.
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Main Ingredients
- 2 large eggplants roasted
- 1 cup tomatoes diced
- 1 cup bell peppers diced
- ¼ cup red onion finely chopped
- 2 cloves garlic minced
- ¼ cup fresh parsley chopped
- 2 tablespoon lemon juice
- 2 tablespoon olive oil
- to taste salt
- to taste black pepper
Preheat your oven to 400°F (200°C).
Place the eggplants on a baking sheet and roast for about 30 minutes, or until the skin is charred and the flesh is soft.
Let the eggplants cool, then peel off the skin and chop the flesh into small pieces.
In a mixing bowl, combine the chopped eggplant, tomatoes, bell peppers, red onion, garlic, and parsley.
Add the lemon juice, olive oil, salt, and black pepper. Mix well.
Serve immediately or chill in the refrigerator for an hour before serving.
Calories: 100kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 150mg | Potassium: 300mg | Fiber: 4g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 30mg | Calcium: 20mg | Iron: 1mg