smoky eg­g­plant fat­toush salad - - WEEKEND - serves 4 | prep 20 mins | cook­ing 20 mins

1 red onion, thinly sliced 2 tbs red wine vine­gar 11 ⁄ 2 tsp su­mac, plus ex­tra, to serve 3 Le­banese egg­plants, halved length­ways 100ml ex­tra vir­gin olive oil 2 pieces Le­banese bread 12⁄ tsp ground cumin 2 tbs pome­gran­ate mo­lasses 1 lemon, juiced 4 heir­loom toma­toes, sliced 1 bunch radishes, halved, stems in­tact 200g feta, cut into tri­an­gles 12⁄ bunch fresh mint, leaves picked

1 Pre­heat oven to 220°C/200°C fan forced. Line a bak­ing tray with bak­ing paper. Place the onion in a shal­low bowl. Add the vine­gar and 1 tsp su­mac. Set aside for 10 min­utes to de­velop the flavours. 2 Mean­while, heat a char­grill pan or bar­be­cue grill over high heat. Brush the eg­g­plant with 1 tbs oil. Cook, turn­ing of­ten, for 10 min­utes or un­til soft­ened. Set aside to cool. 3 Brush the bread with 2 tbs re­main­ing oil. Sprin­kle with cumin and re­main­ing 1⁄ 2 tsp su­mac. Place on pre­pared tray. Bake for 5-6 min­utes or un­til crisp and golden. 4 Com­bine the pome­gran­ate mo­lasses, lemon juice and re­main­ing 2 tbs oil in a small bowl. Sea­son. 5 Tear the bread into pieces. Di­vide the eg­g­plant, drained pick­led onion, bread, tomato, radish, feta and mint leaves among serv­ing plates. Driz­zle with the dress­ing. Sprin­kle with ex­tra su­mac. PER SERVE • 18g pro­tein • 37g fat (11g sat­u­rated fat) • 36g carb • 8g di­etary fi­bre • 564 Cals (2356kj)

Pick­led onion adds tangy flavour and crunchy radishes add bite — both com­ple­ment the creamy grilled eg­g­plant in this beau­ti­ful Mid­dle Eastern salad.

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