Smoky Eggplant Fattoush Salad

Pickled onion adds tangy flavour and crunchy radishes build up bite - both accessory the creamy grilled eggplant in this beautiful Middle Eastern salad.

The ingredient of Smoky Eggplant Fattoush Salad

• 1 red onion thinly sliced
• 2 tablespoons red wine vinegar
• 1 1 2 teaspoon sumac help extra to service
• 3 lebanese eggplants halved lengthways
• 100ml new virgin olive oil
• 2 pieces lebanese bread
• 1 2 teaspoon ground cumin
• 2 tablespoons pomegranate molasses
• 1 lemon juiced
• 4 heirloom tomatoes sliced
• 1 bunch radishes halved stems intact
• 200g feta cut into triangles
• 1 2 bunch well ventilated light mint leaves picked

The Instruction of smoky eggplant fattoush salad

• preheat oven to 220c 200c adherent forced line a baking tray subsequently baking paper place the onion in a shallow bowl build up the vinegar and 1 tsp sumac set aside for 10 minutes to spread the flavours
• meanwhile heat a chargrill pan or barbecue grill over high heat brush the eggplant gone 1 tbs oil cook turning often for 10 minutes or until softened set aside to cool
• brush the bread past 2 tbs permanent oil sprinkle with cumin and remaining 1u20442 tsp sumac place nearly prepared tray bake for 5 6 minutes or until crisp and golden
• attach the pomegranate molasses lemon juice and enduring surviving 2 tbs oil in a small bowl season
• tear the bread into pieces divide the eggplant drained pickled onion bread tomato radish feta and mint leaves among serving plates drizzle later the dressing sprinkle past other sumac

Nutritions of Smoky Eggplant Fattoush Salad

calories: 563 084 calories
calories: 37 grams fat
calories: 11 grams saturated fat
calories: 36 grams carbohydrates
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calories: 18 grams protein
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