Monk's Salad (Salatat Rahib)
Recipe type: Salads and Dressings
Serves: 4
  • 4 Japanese eggplants
  • 1 tomato; seeded, and diced 1/4" pieces
  • juice of 1 lemon
  • 3 cloves garlic; minced
  • 3 Tablespoons olive oil
  • 3 parsley sprigs; roughly chopped
  • 1/4 teaspoon salt
  1. Cook eggplants either over medium heat on grill or on rack set over gas burner on high, turning, until eggplants are soft and skin charred, 2 to 3 minutes per side.
  2. Remove stem and charred parts and cut eggplants into 1/4-inch dice. Mix with tomato.
  3. Mix lemon juice, garlic, oil, parsley and salt and gently stir into eggplant mixture.
This recipe yields 1 cup.

Each 1/4 cup: 108 calories; 152 mg sodium; 0 cholesterol; 10 grams fat; 4 grams carbohydrates; 1 gram protein; 0.49 gram fiber.
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