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Roasted Eggplant Fattoush


Did someone say Mother's Day Brunch!? We have you covered! Fresh, smokey, crunchy, tart, zippy, messy, pretty and oh so delicious! A Fatoush is an ancient, awesome little invention that uses up bread "crumbs" by frying them in oil and spices and serving them with any fresh vegetables you like! Talk about a yummy way to avoid food waste!


Eggplants are fantastic at the moment as well as being on special. Their luxuriant smokiness provides the perfect contrast to the bright appeal of feta and the tart loveliness that are heirloom tomatoes. Top it off with a sweet/fruity dressing, the bite of fresh herbs and you have got yourself a Mother's Day feast fit to spoil a princess!


What You Need:

  • 4 small eggplants

  • 100ml extra virgin olive oil

  • 1 Lebanese flatbread

  • 1/2 tsp ground cumin

  • 11/2 tsp sumac

  • 5 heirloom tomatoes, sliced

  • 1 red onion, thinly sliced into rounds

  • 200g feta, sliced

  • 1/2 bunch each mint and flat-leaf parsley leaves

  • 1/4 bunch basil leaves

  • 2 tbs pomegranate molasses (or a bit of honey and lemon if you don't have this)

What To Do:


  1. Preheat oven to 200°C. Place eggplants on a baking paper-lined baking tray and drizzle with 2 tbs oil. Sprinkle with a little salt and roast for 40 minutes or until very tender when pierced with the tip of a sharp knife. Set aside to cool.

  2. Meanwhile, heat 1 tbs oil in a frypan over medium heat. Roughly tear bread and add to pan. Cook, turning occasionally, for 6-7 minutes until crisp and golden.

  3. Add cumin and 1/2 tsp sumac to pan and toss to coat. Remove from heat.

  4. Place 1 eggplant on each serving plate and split in half. Divide tomato, onion, feta and herbs among serving plates with fried bread.

  5. Whisk molasses, lemon juice and remaining 2 tbs oil and 1 tsp sumac in a bowl. Season, then drizzle over salad to serve.



Inspired by the gorgeous recipes found in Delicious