Recipe: Roast Eggplant Fattoush
What is Fattoush? we might hear you asking. Fattoush is essentially a "bread salad," said to have originated in Northern Lebanon. Lebanese farmers would fry leftover pita scraps in a bit of olive oil for extra flavour. And to build their fattoush, they'd simply throw the pita chips in with whatever in-season vegetables and herbs they have on hand. Sound tasty? This Mediterranean style salad is sure to impress.
You can't go passed a roast eggplant when it comes to flavour, and with a good sprinkling of crispy flatbread!
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Prep time: 25 minutes
Cook time: 15 minutes
250ml bottle Birch & Waite Green Goddess Dressing & Sauce
2 medium eggplants, cut into quarters or sixths
3 tbsp extra virgin olive oil
2 pieces Lebanese flat bread
3 tsp sumac
1 Lebanese cucumber, cut into small pieces
1 punnet of Heirloom grape tomatoes, halved
4-5 radishes, cut into wedges
1/3 cup sliced shallots
Handful each of mint, dill and flat leaf parsley, roughly chopped
2 small cos or baby gem lettuce, cut into wedges
Preheat an oven to 200C and a Grill or BBQ on high.
Brush the eggplants with 3 tbsp of olive oil, season well with salt, pepper, and grill for 10-12 minutes, turning throughout to caramelise and cook through.
While they cook, lightly brush the bread with the remaining olive oil and scatter over 1 tsp of sumac. Roast for 6-8 minutes until crisp, then crush into large pieces.
In a bowl, combine the cucumber, tomatoes, radish, shallots and herbs. Add half the crisp bread, season to taste and gently toss to combine.
Layer the ¾ of the roast eggplant and lettuce over a large platter and drizzle with 2-3 tbsp of Birch & Waite Green Goddess Dressing & Sauce
Gently mix the salad, layer with the remaining eggplant and drizzle with a little more Birch & Waite Green Goddess Dressing & Sauce to finish.
Recipe created by Tom Walton for Birch & Waite