Suzanne Husseini is a cook from the Middle-East, who just released her cookbook, Modern Flavors of Arabia. The book features traditional Middle-Eastern and Mediterranean recipes with a modern twist and a focus on healthy ingredients and exotic flavours.

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  • 4 - 6 servings
  • 4 medium eggplants • 4 green onions, sliced thin (whites only)
  • 1 shallot, fi nely chopped • 3 cloves garlic, mashed
  • juice of 1 lemon (or more) • sea salt • 20 cherry tomatoes, seeded and sliced in quarters
  • ¼ cup parsley, finely chopped
  • ¼ cup fresh mint, finely chopped
  • ½ cup walnuts, toasted and coarsely chopped
  • handful of fresh pomegranate seeds, to garnish • pomegranate molasses • extra virgin olive oil

In some countries this salad is known as baba ghanouj.

Salatet al raheb is another name for this famous and nutritious salad. It has a medley of textures and the classic sour and sweet tastes that are characteristic of so many Middle Eastern dishes. Every time I have a barbecue I make this salad.

It is quite a chameleon, as it adapts to any grilled meat. It’s a salad, a salsa and a dip – all in one. I even serve it as a topping for crostini.

Pierce the eggplants all over with a fork and place them on a charcoal or gas grill over medium heat (or broil it in the oven). Keep turning them evenly to char the skin. It will blacken and begin to collapse after 25–30 minutes. Remove and place in a colander or on a rack to drain some of the juices. When cool enough, slice in half lengthwise. Peel away the charred skin and place in a colander to drain further.

Chop the eggplant into small chunks and place in a bowl. Add the green onions, shallot, garlic, lemon juice and salt. Lastly, add the tomatoes and toss gently, taking care not to mash the eggplant. Sprinkle on the parsley and mint. Spoon into small serving plates, then scatter the walnuts on top, garnish with the pomegranate seeds and drizzle a little pomegranate molasses on top. Drizzle on the olive oil and serve immediately.