Salad
Eggplant Fattoush
Eggplant Fattoush is a delightful Middle Eastern salad that swaps lettuce for air-fried eggplant, bursting with fresh herbs and vibrant flavors. The crispy pita chips and tangy hints of pomegranate molasses give each bite an authentic Syrian twist, bringing a taste of my heritage straight to your plate.
Salad
Eggplant Fattoush
Eggplant Fattoush is a delightful Middle Eastern salad that swaps lettuce for air-fried eggplant, bursting with fresh herbs and vibrant flavors. The crispy pita chips and tangy hints of pomegranate molasses give each bite an authentic Syrian twist, bringing a taste of my heritage straight to your plate.
The Recipe
Ingredients
Eggplant
- 1 large eggplant
- Olive oil (for coating)
- Salt, to taste
- Pepper, to taste
Veggies
- Chopped parsley
- Diced bell pepper
- Chopped mint
- Thinly sliced radish
- Sliced cucumber
- Diced tomato
- Sliced green onion
Dressing
- Crushed garlic
- Lemon juice
- Pomegranate molasses
- Olive oil
- Salt, to taste
- Sumac
Others
- Crispy pita chips
Instructions
- 1
Cut off the top of the eggplant and peel the skin into strips.
- 2
Dice the eggplant into cubes and add olive oil, salt, and pepper. Mix well.
- 3
Air fry the eggplant at 390°F for 20 minutes, or bake at 425°F, or fry in vegetable oil.
- 4
Prepare the veggies: chop parsley, dice bell pepper, chop mint, thinly slice radish, slice cucumber, dice tomato, and slice green onion.
- 5
Once the eggplant is ready, add it to the prepared veggies.
- 6
For the dressing, mix crushed garlic, lemon juice, pomegranate molasses, olive oil, salt, and sumac.
- 7
Add the dressing to the salad along with crispy pita chips and mix well.
Helpful Notes
- ◈The eggplant really soaks up the tangy dressing, enhancing the flavor of the salad.
The Recipe
Instructions
- 1
Cut off the top of the eggplant and peel the skin into strips.
- 2
Dice the eggplant into cubes and add olive oil, salt, and pepper. Mix well.
- 3
Air fry the eggplant at 390°F for 20 minutes, or bake at 425°F, or fry in vegetable oil.
- 4
Prepare the veggies: chop parsley, dice bell pepper, chop mint, thinly slice radish, slice cucumber, dice tomato, and slice green onion.
- 5
Once the eggplant is ready, add it to the prepared veggies.
- 6
For the dressing, mix crushed garlic, lemon juice, pomegranate molasses, olive oil, salt, and sumac.
- 7
Add the dressing to the salad along with crispy pita chips and mix well.
Helpful Notes
- ◈The eggplant really soaks up the tangy dressing, enhancing the flavor of the salad.