Middle Eastern-Style Grilled Eggplant Fattoush Salad by Matt Sinclair

pita bread

🥗Healthier: whole grain pita

💰Cheaper: tortillas

Whole grain pita adds fiber while tortillas can be more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy, while canola oil is less expensive.

sumac

💰Cheaper: lemon zest

Lemon zest can mimic the tangy flavor of sumac.

black pepper

💰Cheaper: white pepper

White pepper is a less expensive alternative with a similar flavor.

Cut whole grain wraps into small chips.

Drizzle the wrap chips with extra virgin olive oil, salt, and sumac; toss to coat evenly.

Preheat oven to 180 degrees Celsius (356 degrees Fahrenheit) and place the wrap chips in the oven, turning occasionally until toasted.

Top and tail the eggplants, then cut them into thick strips.

Sprinkle salt on the eggplant strips to draw out moisture and counteract bitterness; let sit for a moment.

Prepare a dressing by combining 1/4 cup of Greek yogurt, 2 tablespoons of tahini, 1 clove of garlic (microplaned), 1 teaspoon of cumin, and honey in a bowl; mix well.

If the dressing thickens, loosen it with vinegar, lemon juice, or water as needed.

Rip kale off the stem, sprinkle with salt and extra virgin olive oil, and massage in lemon juice and zest until softened.

Chop parsley finely and keep mint leaves whole; slice red onion and green chili thinly (optional).

Pat the eggplant strips dry with a paper towel to remove excess salt and moisture.

Grill the eggplant on a barbecue plate for 2-3 minutes until cooked through.

Assemble the salad by placing the yogurt tahini dressing at the base, adding grilled eggplant, kale, fresh herbs, red onion, green chili, and toasted pine nuts on top, finishing with the wrap chips.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens