My wife's specialty. Similar to fattoush, but with a different assortment of vegetables, including (of course) eggplant which gives this salad an extra zing! This dish was a hit at a holiday potluck. The salad is ready to serve, but letting the entire salad soak overnight is recommended.

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place onion in a bowl and add vinegar and 1 tablespoon salt. Let onion soak for 1 hour.

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  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Arrange eggplant on a baking sheet and brush with 1 tablespoon olive oil until evenly coated.

  • Broil eggplant until flesh is pink, about 5 minutes. Flip eggplant and broil until other side is pink, about 5 minutes more. Cool eggplant. Reduce oven's temperature to 450 degrees F (230 degrees C).

  • Spread pita bread on a baking sheet.

  • Cook pita bread in preheated oven until toasted and crispy, about 10 minutes.

  • Combine tomatoes and green bell pepper in a large bowl; add eggplant and onion with vinegar and salt. Mix olive oil and sumac into tomato mixture; season with salt. Toss pita bread pieces into salad just before serving.

Nutrition Facts

448 calories; protein 6.5g 13% DV; carbohydrates 38.5g 12% DV; fat 31.5g 49% DV; cholesterol 0mg; sodium 1956.1mg 78% DV. Full Nutrition
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