smoky eggplant fattoush salad
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.