I have already covered a couple of the drinks served in ramadan and featured a number of the desserts traditionally served at Iftar like Knafe, Im Ali and awwameh . Today I am sharing one of my favorite salads. You see, salads are one of the key players on the iftar menu. After a long day of fasting you need a dose of refreshment and salads not only provide that but they are also a great way to eat your vegetables get the fibers that you need. It also helps ease your stomach into eating after the long fast.
I love eggplants and enjoy using them in different recipes like this salad, this sandwich and oh this amazing pie. This monk salad however comes at the top of the list. The monk salad is Lebanese and gets its name because the story goes that the recipe was invented by a monk living in the Lebanese mountains. I love the salad because grilling the eggplants adds a wonderful smoky note, the pomegranate molasses adds a sweet and sour note while the mint makes this salad beyond refreshing.
Monk salad سلطه الراهب
1 big grilled eggplant or two small ones,
1/4 teaspoon salt
1 clove garlic minced
2-3 tablespoons lemon juice
4 tablespoons olive oil
1 teaspoon pomegranate molasses
1 medium tomato deseeded and chopped
1/2 green pepper chopped (about 2 tablespoons)
1 tablespoon chopped parsley
1 tablespoon chopped mint
Poke the eggplant in several places with a fork
On the stove top, or on the grill, roast the eggplant on the open flame and turn it every couple of minutes untill it is all soft and charred.
Place the eggplant in a bowl and cover with plastic wrap and allow to steam for 5-7 minutes
Peel the eggplant (you can keep a little of the charred peel for more smoky flavor)
Chop the eggplant finely,
Add the rest of the ingredients and toss to combine
Decorate with mint, a drizzle of olive oil and pomegranate molasses and enjoy 
Before I let you go I would like to thank two wonderfully talented bloggers Chocolate Chip Uru from go bake yourself and Suzanne from strands of my life for passing on awards to me. You ladies are an inspiration and I am humbled that you thought of me. Please do take a minute to visit both blogs. You will thank me
I would like to pass these awards to these bloggers who are truly very inspirational
Manu of Manu’s menu
Cecilia of the kitchen’s garden
Lynda of life on the farmlet
John of from the Bartolini kitchens
Kristy, Mike, Miss A and Mr N from Eat play love
Tanya from Chica Andaluza
Claire of promenade planting
Eva of kitcheninspirations
Sally of bewitching kitchen
Abeer of cakewhiz
Raymund of Ang Sarap
Korena Korena in the kitchen
Cher of the not so exciting adventures of a dabbler
Shelley of C mom cook
Sarvany of baker in disguise
Charles of five euro food
Betsy of bits and bread crumbs
Renu of Spice of my life
Geni of sweet and Crumby
Chica Andaluza
/ September 11, 2012Finally Sawsan, now that I have a decent internet conenction, I can pop over to congratulate you and thank you – I felt bad not being able to do this sooner, but am looking forward to catching up!
Sawsan@ Chef in disguise
/ September 11, 2012It is so good to see your name Tanya..I hope everything is going great with the remodel.
Please don’t feel bad!I love your comments and deeply appreciate them but I totally understand how busy you are… take your time
ambrosiana
/ August 26, 2012Thank you for sharing another Middle Eastern recipe that includes eggplants! I will definitely going to try this tomorrow. I hope I can find pomegranate molasses though! I am always making fresh salads during this season and this is just perfect.
Natalie Ward
/ August 23, 2012Lovely aubergine recipe, I’m always looking for new ones at this time of year, so thank you!!
Stefanie
/ August 22, 2012I love eggplant, especially roasted. This looks like a wonderful and unique salad!
Sawsan@ Chef in disguise
/ August 22, 2012I do too. I hope you will enjoy this recipe as much as I do
cheapdanny
/ August 21, 2012I bought a few small eggplants i didn’t know what to do with! Great recipe – full of flavor and healthy at the same time.
Sawsan@ Chef in disguise
/ August 23, 2012Thank you ..glad the recipe came at a good time for you
Kristy
/ August 21, 2012Sawsan, thank you so much for the award!
Made my night when I read that.
I love this salad. Eggplant is one of my favorites too and this sounds right up my alley. I’m going to have to find some pom molasses now. The mint sounds fabulous in this too. Thanks again and congrats on your well-deserved awards.
Sawsan@ Chef in disguise
/ August 22, 2012You are most welcome Kristy..you guys totally deserve them
I hope to hear what you think of the salad when you get a chance to make it
Purely.. Kay
/ August 21, 2012I’ve never heard of monk salad before, but I am intrigued by the flavor combos in this dish. Wonderful
Sawsan@ Chef in disguise
/ August 22, 2012Thank you Kay. I know the combination might sound a little different but all the flavors work beautifully together
Lisa
/ August 21, 2012At first I thought this salad contained monk fish lol I LOVE eggplant so I would most certainly love this salad! It looks beautiful and delicious! Congrats on your awards..well deserved!
Sawsan@ Chef in disguise
/ August 22, 2012hehehe..my bad Lisa
Thank you for your sweet comment..I really appreciate it
Divya
/ August 20, 2012Never heard of the monk salad before, but love the idea of it. Sounds like a healthy and flavourful salad that I’m sure I would enjoy making. Thanks for sharing!
Sawsan@ Chef in disguise
/ August 22, 2012Thank you Divya, glad you found it interesting
Promenade Claire
/ August 20, 2012Even though we have just eaten dinner, I’m sure I could find room for a morsel of this. I love auberines, in any shape or dish, but what really got me was how this dish is flavoured.
And congratulations on your awards, well deserved, and thank you so much for thinking of me too!
Sawsan@ Chef in disguise
/ August 22, 2012Thank you very much Claire and you totally deserve the awards..I love your blog
Jessica Maher (@kbelleicious)
/ August 20, 2012i love that you used a hint of molasses in the sauce for the salad. So cool!
Sawsan@ Chef in disguise
/ August 22, 2012It really takes it to the next level Jessica..I am glad you liked the idea
farmingfolk
/ August 20, 2012OOH now I wish I lived closer to a town! You have me all inspired to make this salad – looks different but delicious! Thank you. I will also have to test it without the pomegranate molasses which is not readily available in South Africa to my knowledge.
Sawsan@ Chef in disguise
/ August 22, 2012I think it might actually work without the molassess, it still has many other great flavors that should work very well even if you left out the molasses
Please let me know what you think of it if you do give it a try
Baker Street (@bakerstreet29)
/ August 20, 2012Eid Mubarak, Sawsan! The salad looks wonderful!
Sawsan@ Chef in disguise
/ August 22, 2012Thank you for the sweet eid wishes..glad you liked the salad
Louise
/ August 20, 2012Whoops! Congrats on your awards. Your really do deserve them!!!
Sawsan@ Chef in disguise
/ August 22, 2012Thank you very much! you are too kind
Louise
/ August 20, 2012I too have enjoyed a similar salad which I am surprised to say even included the pomegranate syrup. My friends who were visiting from Turkey made it for me one summer when we had quite an abundance of eggplant.
Thank you so much for bringing back those sweet memories, Sawsan. Your salad looks delectably delicious!!!
Sawsan@ Chef in disguise
/ August 22, 2012I am really glad my post brought back happy memories
kitchenriffs
/ August 20, 2012Gosh, I love egg plant. And I have a batch of pomegranate molasses in my refrigerator that needs a use. And a garden full of mint and parsley. This salad will practically make itself! Thanks for the idea.
Sawsan@ Chef in disguise
/ August 22, 2012I just love it when I have all the ingredients for a recipe I like…glad this recipe was that for you
hotlyspiced
/ August 19, 2012I’ve heard of this salad but I’ve never made it. The flavours sound amazing. What a great combination. Congrats on your award xx
Sawsan@ Chef in disguise
/ August 19, 2012Than you kindly Charlie
I hope you will have a chance to try this salad, it is really an amazing combination of flavors
rsmacaalay
/ August 19, 2012Nice salad, I know I would love this as we have a nearly same recipe called Ensaladang talong http://angsarap.net/2011/05/18/ensaladang-talong/ we also grill the eggplants first so it brings out all of those lovely flavours
Sawsan@ Chef in disguise
/ August 19, 2012I was just replying to another one of my wonderful readers that so many recipes around the globe are very similar. It would be really interesting to try and find out how those recipes got to be so similar in countries that are so far apart…a case of great minds think alike or something that traveled with the old trade routes maybe
mariam
/ August 19, 2012oh i luv this salad..and ur amazing blog..i hope you take requests! I am looking for a really good kafta bil tahineh recipe..i know some do it on stovetop and some in oven or both..please help and post the best way..im sure u know!
Sawsan@ Chef in disguise
/ August 19, 2012Thank you kindly Mariam and I am happy to respond to any of my readers requists
I promise to post my recipe for Kafta bil tahineh very soon
zeki
/ August 19, 2012great salad with sweet , sour ,smokey flavors and herby notes..but this is not Lebanese, this salad has always been made in Syria as well ( called baba gannoush there, mutabbel is the one with tahini for Syrians.. this is also famously made in Turkey called patlican salatsi.
Sawsan@ Chef in disguise
/ August 19, 2012I think there are so many recipes in the Levant area and in Turkey that overlap, having similar ingredients and recipes that are very close to each other.
At the end of the day it is indeed a great and refreshing salad.
Sawsan@ Chef in disguise
/ August 19, 2012There are many recipes in the Levant and in Turkey that are very similar to each other in the ingredients and in the preparation methodology.
I think it was you who made the point that the whole of current day Syria, Palestine, Jordan and Lebanon were previously one country on a previous post of mine.
The salad may be Syrian, Turkish or Lebanese but at the end of the day it is a great and refreshing salad as you describe it
Bam's Kitchen
/ August 19, 2012Your little egg plants look like they have little dresses on with those long leaves and beautiful dark purple color. I love egg plant roasted and this sounds also like a great tampenade for some pita bread in addition to a salad. Take care, BAM
Sawsan@ Chef in disguise
/ August 19, 2012I love this salad with pita too and I am glad you like it too
Yudith @ Blissfully Delicious
/ August 19, 2012Lots of great flavors here. Thanks for sharing Sawsan
Sawsan@ Chef in disguise
/ August 19, 2012You are most welcome Yudith
I am glad you enjoyed it
squishymonster
/ August 18, 2012What a fabulous looking dish, I can’t say I’ve ever had it but it looks great!
Sawsan@ Chef in disguise
/ August 19, 2012Thank you..I hope you will give it a try..it is a refreshing combination of flavors
sallybr
/ August 18, 2012you are too sweet! Thanks so much for thinking of me, an award coming from you is beyond special! I should have stopped to comment earlier, but things have been hectic again. A lab move can complicate life quite a bit
Sawsan@ Chef in disguise
/ August 19, 2012Please don’t appologize, the award was meant to show how much I appreciate you and your wonderful blog
I hope things will settle down soon in the lab
sallybr
/ August 22, 2012It will take time, unfortunately, but we are making small progress, one day at a time. I guarantee you one thing, though: I am not moving a lab ever again! This is it, my friend!
thanks again, Sawsan, I cannot tell you how thrilled I am by your thoughtfulness…
mjskit
/ August 18, 2012What a delicious salad! I do love eggplant salads and other eggplant dishes. I saw someone mention baigan bharta – one of my favorites! Congratulations on your well-deserved awards!!!
Sawsan@ Chef in disguise
/ August 18, 2012Thank you MJ ..I need to try baigan bharta, if you say it is one of your favorites then it must be worth trying
Libby @ theveryveryhungrycaterpillar.com
/ August 18, 2012This looks fantastic! Never thought to try eggplant with pomegranate but that sounds like an interesting combination.
Sawsan@ Chef in disguise
/ August 18, 2012I know it is a strange combo but it really works,I hope you’ll have a chance to give it a go
Libby
/ August 18, 2012Wow, this looks great!
libishski
/ August 18, 2012This looks fantastic! Never tried eggplant with pomegranate but the combination sounds amazing.
yummychunklet
/ August 17, 2012Congrats on the award! And, thanks for sharing a vegan-friendly recipe!
Sawsan@ Chef in disguise
/ August 17, 2012Thank you
glad you like it
Geni - Sweet and Crumby
/ August 17, 2012My best friend is from Lebanon! I can’t wait to make this and surprise her Sawsan. This looks so yummy and refreshing…perfect for the crazy hot temps we are having here. And thank you so much for the sweet award. You are too kind. Congratulations on your award(s) as well! Have a wonderful weekend.
Sawsan@ Chef in disguise
/ August 17, 2012I really hope your friend will enjoy the salad Geni
and congrats on your award…you more than deserve it
Sibella at bakingwithsibella.com
/ August 17, 2012What a great salad Sawsan! I am interested to know what can be used instead of pomegranate molasses, as I am not sure if I can buy this here. I have some eggplant in my garden, so I want to try making your salad this weekend! Happy Eid!
Sawsan@ Chef in disguise
/ August 17, 2012Thank you Sibella for the Eid wishes
I deeply appreciate them
You can omit the pomegranate molasses or use maple syrup with lemon juice as Norma suggested
myninjanaan
/ August 17, 2012Incorporating a salad into Iftar is so important! My family is originally Pakistani, and culturally our Iftar has a LOT of deep fried foods in it. We’ve been trying to keep things healthy however, and we usually just break fast with dates, milk/water, and a fruit salad. Your monk salad sounds and looks like an amazing way to break fast.
Sawsan@ Chef in disguise
/ August 17, 2012Thank you my ninja naan
We break our fast the same way, dates, soup and a salad
Glad you like this salad
bitsandbreadcrumbs
/ August 17, 2012What an interesting salad, Sawsan. I just love this combo of flavors…savory, sweet, smoky, citrus…perfect! And thank you so very much for the awards…now I am humbled, and so honored that you thought of me. So very kind of you!
bitsandbreadcrumbs
/ August 17, 2012Oh my, my coffee isn’t kicking in this a.m. I hit the button too soon! I meant to add a congratulations on your awards, too. You are so deserving, and are one of my favorite blogs/bloggers. I learn something every time I read one of your posts and your style of writing and your food is so compelling. It’s been a joy to “discover” you, and for sure you are an inspiration to me! If any one of my posts can inspire you…then I am pleased.
Sawsan@ Chef in disguise
/ August 17, 2012Thank you so much Betsy, your comment means a lot to me
and it has been a pleasure to follow you too 
Sawsan@ Chef in disguise
/ August 17, 2012You totally deserve it Betsy, all your posts inspire me and I too loved “discovering” your blog.
Your posts always put a smile on my face and I love your taste in food..your flavor combinations always sound amazing
Maureen | Orgasmic Chef
/ August 17, 2012This might be perfect for the Iftar menu but it would be perfect for an ordinary Friday night for me or even Saturday noon. I’m going to try this tomorrow.
Sawsan@ Chef in disguise
/ August 17, 2012I really hope the salad will be to your liking Maureen
ChgoJohn
/ August 17, 2012Any salad featuring grilled eggplant is going to be a hit with me. This one here really sounds tasty and I enjoyed learning of its origins and the role it plays in the iftar menu.
Thank you, Sawsan, for honoring me by both nominating my blog and by including it in such great company. I hope you’re not offended when I write that I no longer accept nominations and awards. This doesn’t mean, however, that I am any less appreciative nor grateful for your kindness. Again, thank you.
Sawsan@ Chef in disguise
/ August 17, 2012Please don’t appologize John. I myself have not written about awards in a very long time but I loved the name of this one..”very inspirational” and thought it would be nice to show some of the amazing bloggers I follow that they are indeed an inspiration to me
Eva Taylor
/ August 17, 2012That is indeed a lovely and tasty salad Sawsan; I particularly love grilled eggplant. I was surprised to see you grill it whole, as one would Baba Ghanouj, does it make the eggplant mushy? I prefer the smaller ones as they don’t have the seeds or taste as bitter.
It’s very generous of you to share your celebration recipes with us; it’s wonderful to get to know how you are living so very far away.
Thank you so much for your wonderful award, I am indeed touched and flattered. I am not sure I will be able to participate but I shall surely add them to my awards page.
Sawsan@ Chef in disguise
/ August 17, 2012Hello Eva, no the eggplant does not turn mushy, it becomes soft but still retains texture.
and no worries about the award..it was just to show my appreciation
bodastory
/ August 17, 2012It looks delicious, I´m going to buy the ingredients next time I go shopping! This will be a perfect, refreshing lunch for hot august in sunny Spain
Sawsan@ Chef in disguise
/ August 17, 2012I do hope you will enjoy it. Please let me know what you think of it
Preeti
/ August 17, 2012I love eggplants too..this sounds so much like baigan bharta in our style. Love it.
Sawsan@ Chef in disguise
/ August 17, 2012I had to google baigan bharta. It is very similar indeed
manusmenu
/ August 17, 2012Mmmmmm yum! Eggplants are my favourite summer vegetable! We eat them A LOT in Italy (especially in the south). In fact, one of my dad’s favourite dishes is an eggplant salad. I am sure he would love this one (and so will I), so I am bookmarking for when he comes to visit!
THANK YOU soooo much for the award Sawsan, I feel truly honoured receiving it from you, you know how much I admire your work!
Have a great day!
Sawsan@ Chef in disguise
/ August 17, 2012The pleasure is all mine Manu and believe me the feeling is mutual. I really admire your work and talent and most of all the wonderful person behind it all
thekalechronicles
/ August 17, 2012This monk’s salad has a lot of things I like (lemon, garlic, mint, pomegranate molasses) — I plan to make it when eggplants come in. Thanks.
Sawsan@ Chef in disguise
/ August 17, 2012I look forward to hearing what you think of it when you do Sharyn
Suzanne Perazzini
/ August 17, 2012This truly is a dish after my own heart. I will wait for eggplant season and then indulge. You deserve the award.
Sawsan@ Chef in disguise
/ August 17, 2012You are too kind Suzanne, again thank you for the award
Eha
/ August 17, 2012A wonderful salad: I too love eggplant and, very conveniently, there is one sitting in the fridge for the weekend! Thank you! And I shall also call it a monk’s salad from here on in and have an interesting tale for those who question. Thank you also for the list of bloggers you find inspirational: I can be found, with great enjoyment, on about half of those pages so far [in love with TonTon and the Slush Sisters especially
!] The others will be visited!
Sawsan@ Chef in disguise
/ August 17, 2012Thank you Eha
I just know you will enjoy every single blog on the list
I love Ton Ton too
By the way Eha, do you have a blog or a website? Your comments don’t have a link for a blog but you seem like someone really passionate
Eha
/ August 18, 2012You know, Sawsan, how on the top of one’s facebook page it has a place for relationships, and, these days, so many put down ‘It’s complicated’
! No, I don’t have my own blog at the moment, just for that manyfold reason too boring to explain! Should I get a brainwave how I could do things in my particular circumstances . . . But I am a very passionate foodie with a lot of travel experience and I so enjoy ‘visiting’! [Oh, was on fb, but 'got out' about 7 months ago, as too much fun was leading to too little time offline 
!]
Sawsan@ Chef in disguise
/ August 18, 2012I asked becuase I could tell your were a very passionate foodie and I just knew that if you had a blog it would be a very special one and I didn’t want to miss following it
I hope things will work out to your liking real soon
As for facebook I know what you mean..it is easy to lose track of time there and that leaves little time for other vey important things
Laura (Tutti Dolci)
/ August 17, 2012I love eggplant, what a perfect summer salad!
Sawsan@ Chef in disguise
/ August 17, 2012Thank you Laura
Sarvani @ baker in disguise
/ August 17, 2012Oh wow… Thank you so much sawsan. Really humbled by the mention moreso when it comes from a blogger a I truly admire and look up to!! Thank you!!
As for this monk salad.. would i be wrong if i said this is almost like a variation of the babaganoush???
Sawsan@ Chef in disguise
/ August 17, 2012You totally deserve it Sarvani.. I love your blog, writing style, recipes ,pictures …everything
and thank YOU for the sweet words.
To answer your question, both salads: baba ganoush and monk salad use grilled eggplant but the babaganoush is mainly about the tahini sauce. This salad is more about the vegetables, molasses and garlic
Choc Chip Uru
/ August 17, 2012This salad looks super delicious my friend
And congrats on the awards you deserve them!
Cheers
Choc Chip Uru
Sawsan@ Chef in disguise
/ August 17, 2012Thank you very much CC, you are too kind
Korena in the Kitchen
/ August 17, 2012Thanks for the mention Sawsan
I’ve never been much of an eggplant fan but this actually sounds pretty good!
Sawsan@ Chef in disguise
/ August 17, 2012You are a true inspiration Korena
I understand that not everyone is an eggplant fan but this salad might change your mind
pixilated2
/ August 17, 2012Sawsan, your salad looks divine, and you are entirely too generous! Thank you for the awards.
~ Lynda
Sawsan@ Chef in disguise
/ August 17, 2012Thank you Lynda
Norma Chang
/ August 17, 2012Love the simplicity of your eggplant salad bet it is very delicious. Not familiar with pomegranate molasses, must keep my eyes open for it. Wondering if maple syrup with a touch of lime juice would work.
Sawsan@ Chef in disguise
/ August 17, 2012Hello Norma, pomegranate molasses is a combination of sweet and sour, maple syrup and some lime juice might actually be a good substitute
flavorsofthesun
/ August 17, 2012This is one of my favorite Middle Estern Salads. Thanks for posting such a lovely recipe. And of course, I love the history of the dish ; )
Sawsan@ Chef in disguise
/ August 17, 2012Thank you Victoria
I thought you of all people will enjoy a little background