2-3small cucumbers dicedwashed 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.
3tomatoes dicedwashed and dried
130gramseggplant
4tbspolive oil
2tbspapple cider vinegar
3tbsplemon juice
40gramspurslane about 1 cup
20gramsmint leaves roughly choppedwashed and dried thoroughly
20gramsparsley leaves roughly choppedwashed and dried thoroughly
2tbspwild thyme (removed from sprig)washed and dried thoroughly
11radishes thinly slicedwashed and dried thoroughly
2large pita bread rounds roughly teared
1tspsumac plus extra for serving
salt and pepper to taste
drizzle of pomegranate molassesoptional
Dressing
200gramsGreek yogurt or any thick yogurt1 cup
2tbspwhole milk
2cloves garlic minced
Sumac Onions
100gramsred onion very thinly sliced1/2 large onion
1tbsp sumac
1tbspolive oil
ΒΌtspsalt
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!