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    Aubergine and Tomato Salad

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    Aubergine and Tomato Salad

    This Lebanese salad, known as batenjene raheb, is both beautiful to look at and delicious.

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 45 minutes to 55 minutes
    • Total time: 1 hour 5 minutes to 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 6


    • 3 aubergines
    • ½-1 lemon, juiced
    • 2-3 garlic cloves, crushed
    • 4 tbsp extra virgin olive oil
    • 20g flat-leaf parsley, chopped
    • 4 sprigs of mint, chopped
    • 4 salad onions, finely sliced
    • 4 tomatoes, diced
    • ½ pomegranate, seeds (optional)


    1. Prick the aubergines with a knife. For a smoky flavour, turn them over the flame of the gas hob or under the grill, until the skin is charred and they feel soft when pressed. Otherwise, place them on a foil sheet on an oven tray and roast in the hottest preheated oven for 45-55 minutes until the skins wrinkle and they are soft. When cool, peel off the charred skin and drop into a strainer or small-holed colander. Press out as much of the juices as possible. Chop the flesh and mash it with a wooden spoon, letting the juices escape.
    2. Mix the aubergine with the lemon juice, garlic, olive oil, salt, pepper, parsley and mint. Spread the purée on a serving plate. Sprinkle with finely sliced salad onions, diced tomatoes and, if using, the pomegranate seeds.

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