Subscribe Now
Sign up for latest news, tips and special offers
30 Minutes
4
Taste the Mediterranean and make the most of early autumn produce at your local fruit & veg shop, where eggplants, tomatoes and cucumbers are aplenty. Give Chef Tom Walton’s gorgeous Roast Eggplant Fattoush a try tonight and explore all the gorgeous flavours of Lebanon.
Recipe by Chef Tom Walton
Ingredients
- 2 medium eggplant, cut in half
- 6 tbsp olive oil
- Flake sea salt
- Fresh ground black pepper
- 2 pieces Lebanese bread
- ½ cup flat parsley roughly chopped
- ½ cup mint roughly chopped
- 1 punnet cherry truss tomatoes, cut in half
- 1/3 cup shallots, finely sliced
- 6 small radishes, cut into quarters
- 1 punnet baby cucumbers, cut into random pieces
- 1 tsp sumac
- 3 tbsp Extra virgin olive oil
- Juice 1 lemon
- 2 tbsp pomegranate molasses
- 1 cup natural yoghurt, to serve
- 1 tbsp za’atar, optional
Method
- Preheat an oven to 210C.
- Drizzle or brush the eggplants with 4 tbsp of the olive oil, season with salt and pepper and roast on a tray, cut side up, for approximately 20 minutes or until golden and soft. Then set aside.
- Reduce the oven temperature to 170C.
- Cut the Lebanese bread open and into quarters. Brush the bread with some olive oil and bake in the oven until crisp and golden.
- In a bowl, combine the herbs, shallots, tomatoes, radish, cucumbers and sumac.
- Add the crispbread lightly crushing it, then drizzle the salad with extra virgin olive oil, lemon juice, pomegranate molasses, season with salt and pepper and gently toss.
- Top the eggplants with the salad and serve with the natural yoghurt and some za’atar if desired.