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19 September 2009

Batenjan el Raheb- Monk’s Salad & Lebanon’s Coast

I last enjoyed this salad whilst in Lebanon, at a restaurant off the beaten track in a coastal town full of charm and history. The small, family-run restaurant, appropriately named after its owner,  “Chez Maggy”, is nestled along the coast of Batroun. It hosts some of the most beautiful views of the Mediterranean and the […]

Bethany Kehdy Duncain Baird Cookbook 2013 Behind the scenes, photography by Sarka Babicka - Salad

I last enjoyed this salad whilst in Lebanon, at a restaurant off the beaten track in a coastal town full of charm and history. The small, family-run restaurant, appropriately named after its owner,  “Chez Maggy”, is nestled along the coast of Batroun. It hosts some of the most beautiful views of the Mediterranean and the old Phoenician Wall.

Batenjan El Raheb translates into English as the monk’s aubergine. I’m not exactly sure why it was given the name but something leads me to believe it’s because of its utter simplicity. Whatever the case, it’s simply delicious!

To describe Lebanon’s coast is a task carried out in vain. Yes, you could say I’m bias since I hail from this country, but there is something about it.

There is a saying in Lebanon and I forget how it goes exactly but it’s something along these lines: Arrive hesitantly, leave hesitantly. You have to visit to understand it. I’m just sayin!

(All pictures in the video are property of Dirty Kitchen Secrets unless otherwise noted)

Batenjan el Raheb- Monk's Salad & Lebanon's Coast
 
Serves: 4

Ingredients
  • 4 aubergines
  • 4 small tomatoes-finely diced
  • 1 medium onion-finely diced
  • 70g  pomegranate seeds
  • 20g of fresh parsley, finely chopped
  • about 10 mint leaves, finely chopped
  • ⅓ cup olive oil, or more to taste
  • salt and pepper, to taste

Instructions
  1. Chargrill the eggplants till the skin is burnt and soft.
  2. Remove the skins.
  3. Chop off the head.
  4. Now slice the aubergine in half.
  5. Then in thin, long strips
  6. Then into cubes.
  7. Place into little serving dishes or a big bowl.
  8. Add salt and pepper to taste.
  9. Then add the finely diced tomatoes.
  10. Then the finely diced onions.
  11. Add the pomegranate seeds and drizzle with olive oil.
  12. Sprinkle with parsley and mint.

 

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7 thoughts on “Batenjan el Raheb- Monk’s Salad & Lebanon’s Coast

  1. Chez Maggy is a great restaurant….her fish is tremendous and excellent octopus salad…..

    Thank you for the wonderful recipes. Please keep it up…I always get excited when i see DKS in my inbox !!

  2. Had a go at making this for lunch today (minus the pomegranate seeds as I couldn’t get my hands on them) and it tasted divine! Video is amazing too! Thank you for sharing 🙂

  3. AK- Thank you for your wonderful feedback 🙂
    Abdul- I’m thrilled you are getting up to it and making these recipes! glad you are enjoying it 🙂

  4. Thank you so much for the recipe. I actually tried this one and the samaka harra today, for the last day of Ramadan. It was wonderful! Keep up the great recipes.

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