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Eggplant Fattoush with Yogurt Dressing

Prep Time 30 minutes
Total Time 45 minutes

Ingredients

  • 2-3 small cucumbers diced washed and dried. If you are using an English cucumber, split in half and scoop out the watery seed-filled core. Dice the firm flesh you are left with.
  • 3 tomatoes diced washed and dried
  • 130 grams eggplant
  • 4 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 3 tbsp lemon juice
  • 40 grams purslane about 1 cup
  • 20 grams mint leaves roughly chopped washed and dried thoroughly
  • 20 grams parsley leaves roughly chopped washed and dried thoroughly
  • 2 tbsp wild thyme (removed from sprig) washed and dried thoroughly
  • 11 radishes thinly sliced washed and dried thoroughly
  • 2 large pita bread rounds roughly teared
  • 1 tsp sumac plus extra for serving
  • salt and pepper to taste
  • drizzle of pomegranate molasses optional

Dressing

  • 200 grams Greek yogurt or any thick yogurt 1 cup
  • 2 tbsp whole milk
  • 2 cloves garlic minced

Sumac Onions

  • 100 grams red onion very thinly sliced 1/2 large onion
  • 1 tbsp sumac
  • 1 tbsp olive oil
  • ΒΌ tsp salt

Instructions

For the Sumac Onions

  • Mix together the onions, sumac, olive oil, and salt. Set this aside to allow the onions to marinate and soften.

For the Yogurt Dressing

  • Whisk together yogurt, milk, and garlic. Season with salt and pepper, and place in fridge until ready to serve.

Eggplants

  • Cut the eggplants in round disks 1.5 cm thick (or other shapes depending on the side of your eggplants), brush both sides with some olive oil, sprinkle with salt and pepper.
  • Heat your grill pan on medium-high, brush with some olive oil to prevent sticking. Add your eggplants and grill for about 2 min on each side. Set aside.

For the Toasted Bread

  • Either fry or bake. We prefer baking, it's less messy. For baking, preheat your oven to its max temperature. Tear your bread into medium-sized pieces, drizzle with 1.5 tbsp of olive oil. Give it a mix with your hands and place them in an even layer onto a baking sheet (don't crowd the pan), you might need to do this in 2 batches. Place the baking sheet in the oven and bake for 3-4 minutes, flipping them over midway through. For frying heat up a little bit of vegetable oil in a frying pan, it does not need to be deep. Lightly fry for 3 to 4 minutes until brown. Remove quickly once it starts browning as the bread will continue to darken in color after removing it from the oil. Set aside.

Eggplant Fattoush Assembly

  • When you are ready to serve place your herbs and diced vegetables into a bowl. Drizzle with the apple cider vinegar, olive oil, lemon juice, 1tsp of sumac, and half of your sumac onions. Mix well. Salt and pepper to taste.
  • Dollop your yogurt dressing onto the vegetables and mix well.
  • Place fattoush into your serving plate and top with the grilled eggplants, the rest of your sumac onions, and toasted bread. This salad should be served and eaten immediately! Feel free to add a drizzle of pomegranate molasses or pomegranate seeds on top for an extra burst of flavor!
Course: Appetizer, Side Dish, Salad