Friday, June 10, 2016

Roasted eggplant fattoush

With the last few weeks of my pregnancy, the baby has been taking up valuable tummy space to the point I've can't really fit in big meals. So it has been all about salads. I love Middle Eastern food and the fresh flavours with Lebanese bread.

The two flavours I love most are eggplant and fattoush so why not add these together. The dressing is so good with the sweet and sour notes from the pomegranate molasses and lemon, you'll want to make big match to pour over your salad.

I first made up this salad to have with the Uyghur style lamb skewers. Probably a little too filling to have both the skewers and the roasted eggplant but nonetheless it was delicious.

Serves 4


1 medium eggplant
2 tbs olive oil
pinch of salt

1 piece of Lebanese bread
1 tbs olive oil

1 tomato roughly sliced
1 cucumber roughly sliced
50g feta broken up
1/2 bunch mint leaves
1/2 bunch flat leaf parsley leaves
1/4 bunch basil leaves

2 tbs pomegranate molasses
juice of half lemon
2 tbs olive oil
1/2 tsp ground cumin
1/2 tsp za'atar


1. Preheat oven to 200 degrees Celcius.

2. Place eggplant on a baking paper lined tray and drizzle with 2 tbs oil with a sprinkling of salt.

3. Roast eggplant for 40 minutes until tender and set aside to cool.

4. Drizzle oil over Lebanese bread and bake in oven for 8-10 minutes until crisp and golden.

5. Roughly tear bread and set aside.

6. Add tomato, cucumber into a bowl with the mint, basil, parsley leaves and baked Lebanese bread.

To make the dressing
7. Add cumin, za'atar, molasses, lemon juice, 2 tbs oil into a jar and shake until emulsified.

8. Drizzle dressing on the salad.

Handy hint

Za'atar is available at supermarkets used in marinades, salads and dressings. I prefer the taste of za'atar with the hints of thyme, oregano, marjoram, toasted sesame seeds, salt and sumac. Sumac alone is too tart tasting for me.

Pomegranate molasses can be found at Harris Farm supermarket.

I also love this salad with Ughur lamb skewers.