Eggplant tomato and sumac salad

  • Yield : 1 large serving
  • Servings : 2-4 people
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 45m

Eggplant tomato and sumac salad
This is a delicious Lebanese style preparation of Eggplant tomato and sumac salad. Really quick to make and has a unique taste that is great to go with barbecue meats.


Step 1

To make the salad, put the eggplant slices in a colander and sprinkle them with salt. Leave the eggplant for 30 minutes to allow some of the bitter juices to drain away, then rinse the slices and pat them dry with paper towels. Brush both sides of each slice with 2 tablespoons of the olive oil, then chargrill them for 5 minutes on each side or until they are cooked. You can do this in a grilling plate or a pan. through. Let the slices cool slightly and cut them in half

Step 2

Cut the tomatoes into wedges and arrange in a serving bowl with the eggplant and onion. Scatter the mint, parsley and sumac over the top. MIx the lemon juice and remaining olive oil separately and shake them up. Season the salad and pour the dressing over the salad and toss it gently.

Step 3

Serve with grilled meats or enjoy it as it is.

My Notes

1. Sumac is a spice made from crushing the dried sumac berry. Very popular spice used in middle eastern cooking.

2. Grilled zucchini can beb used as a replacement for aubergines in this recipe.

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