Eggplant Fattoush (Levantine Bread Salad)
A fattoush salad with eggplant, vegetables, and herbs, with toasted bread and a tangy sumac dressing, offering a refreshing flavor and crunchy texture.
A chopped salad of eggplant, vegetables, herbs, toasted bread, and a sour sumac dressing, with a bold fresh-and-crunchy texture.
Fattoush is meant to taste fresh and crisp, with a tangy dressing. Eggplant makes this version heartier and richer than a basic salad.
Ingredients
- Preferably small, as desired Eggplant
- 1 loaf Toasted bread
- 3 medium tomatoes Tomatoes
- 2 small cucumbers Cucumbers
- 1/2 cup Chopped parsley
- Mint
- 1 Small onion, cut into slices
- 1 tablespoon Sumac
- 1 tablespoon Crushed garlic
- to taste Salt
- 1/2 cup Pomegranate molasses
- 1/4 cup Olive oil
- Mentioned along with chopping and mixing in eggplant fattoush Eggplant
Instructions
- Wash the tomatoes, cucumbers, parsley, mint, onion, and eggplant at the prep station.
- Chop the tomatoes, cucumbers, and onion into the serving bowl.
- Add the chopped eggplant to the serving bowl.
- Add the parsley and mint to the serving bowl.
- Add the toasted bread to the serving bowl.
- Add the crushed garlic, sumac, and salt to a small bowl or to the serving bowl.
- Add the pomegranate molasses and olive oil to a small bowl or to the serving bowl.
- Toss the eggplant fattoush in the serving bowl until the dressing is combined with the ingredients.
- Serve the eggplant fattoush cold on a serving platter.