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| Zesty Eggplant Salad |
"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."
Ingredients :
- 2 onion, thinly sliced
- 1/4 cup white vinegar
- 1 tablespoon salt
- 1 large large eggplant, peeled and sliced into long strips
- 1 tablespoon olive oil, or as needed
- 2 large pita bread rounds, cut into 1-inch squares
- 2 tomatoes, cut into thin strips
- 1 large green bell pepper, sliced into thin strips
- 1/2 cup olive oil
- 1/4 cup sumac powder
- salt to taste
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 1H40M |
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- Place onion in a bowl and add vinegar and 1 tablespoon salt. Let onion soak for 1 hour.
- 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.
Notes :
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