What is Raheb?

eggplant, otherwise known as aubergin or Guinea Squash, is a star bowl in the Middle East called Raheb, vegan treatment known worldwide. On Lebanon, al-Rahb translates into a "monk", maybe because of the simple but vibrant quality of the bowl. In addition to eggplant, this salad requires only a few more vegetables and spices to make it colored, tasty and worth repetition.

The cornerstone of the texture and the taste of the releb is eggplant and how well they cook to develop the flavor. About four eggplants will be needed to create part of the family. These should be grilled above the campfire, in the grill, or even by laying on the flame grids in Kauda. The skin should be chargized before the eggplant. After a small cooling, the stem is chopped and the burned skin is peeling, with only inner meat left.

Raheb's skinless lines should be chopped into small pieces. This is the best launched by cutting each in half, then on longitudinal slices. These slices are easily cut toSmall cubes size bites. These eggplant pieces should be used to fill half of the bowls because they will form the basis of RaHeb salad. Salt and pepper are usually added to the eggplant before, rather than after, the rest of the ingredients accumulate above. This "fleshy" part of the bowl will require the most spices.

Freshness is crucial in the production of high -quality rhebu, because all ingredients are vegetables, herbs and oil. Fortunately, every ingredient is a common garden. At the top of the eggplant cubes there will be a liberal amount of sliced ​​onions and tomatoes, but not too much or eggplant will be overshadowed. The finely chopped chile pepper gives the bowl of heat if it is desirable. The bowls are then omitted until they reach the room temperature.

Before serving RaHeb is slightly dressed in olive oil and sometimes a few drops of lemon juice. In addition, fresh parsley, pomegranate seeds and mint leaves, each according to individualabout the taste. Food can be thrown or left in layers that dinner can choose with a fork. In addition to a separate meal, al-rabs is also a common decoration or side dish with meat, easy to pair with poultry, beef, lamp, pork or seafood.