30 Minutes

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


  1. Preheat an oven to 210C.
  2. 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.
  3. Reduce the oven temperature to 170C.
  4. Cut the Lebanese bread open and into quarters. Brush the bread with some olive oil and bake in the oven until crisp and golden.
  5. In a bowl, combine the herbs, shallots, tomatoes, radish, cucumbers and sumac.
  6. 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.
  7. Top the eggplants with the salad and serve with the natural yoghurt and some za’atar if desired.

Are you ready to start creating?

Find My Store Now!

Sign up for latest news, tips and special offers

  • Hidden