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Roasted eggplant fattoush

Name: Roasted eggplant fattoush recipe
Yield: 4
Ingredients: 4 small eggplants; 100ml extra virgin olive oil; 1 Lebanese flatbread; 1/2 tsp ground cumin; 1 1/2 tsp sumac; 5 heirloom tomatoes, sliced; 1 red onion, thinly sliced into rounds; 200g feta, sliced; 1/2 bunch mint; 1/2 bunch flat-leaf parsley leaves; 1/4 bunch basil leaves; 40.00 ml pomegranate molasses; Juice of 1 lemon

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by Phoebe Wood

Jun 18, 2016

This authentic fattoush is as messy as it is tasty. You can't go past roast eggplant when it comes to flavour, and with a good sprinkling of crispy flatbread and feta for protein, it's one of the best vegetarian salad recipes out there. Try it!

4 small eggplants
100ml extra virgin olive oil
1 Lebanese flatbread
1/2 tsp ground cumin
1 1/2 tsp sumac
5 heirloom tomatoes, sliced
1 red onion, thinly sliced into rounds
200g feta, sliced
1/2 bunch mint
1/2 bunch flat-leaf parsley leaves
1/4 bunch basil leaves
2 tbs pomegranate molasses
Juice of 1 lemon

Method

1.

Preheat oven to 200°C. Place eggplants on a baking paper-lined baking tray and drizzle with 2 tbs oil. Sprinkle with a little salt and roast for 40 minutes or until very tender when pierced with the tip of a sharp knife. Set aside to cool.
2.

Meanwhile, heat 1 tbs oil in a frypan over medium heat. Roughly tear bread and add to pan. Cook, turning occasionally, for 6-7 minutes until crisp and golden.
3.

Add cumin and 1/2 tsp sumac to pan and toss to coat. Remove from heat.
4.

Place 1 eggplant on each serving plate and split in half. Divide tomato, onion, feta and herbs among serving plates with fried bread.
5.

Whisk molasses, lemon juice and remaining 2 tbs oil and 1 tsp sumac in a bowl. Season, then drizzle over salad to serve.