Zesty Eggplant Salad recipe

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Ingredients

2 onion, thinly sliced
¼ 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
½ cup olive oil
¼ cup sumac powder
salt to taste

Nutrition Info

448.1 calories
carbohydrate: 38.5 g
cholesterol: : -
fat: 31.5 g
fiber: 10.5 g
protein: 6.5 g
saturatedFat: 4.4 g
servingSize: -
sodium: 1956.1 mg
sugar: 9.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place onion in a bowl and add vinegar and 1 tablespoon salt. Let onion soak for 1 hour.

  2. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  3. Arrange eggplant on a baking sheet and brush with 1 tablespoon olive oil until evenly coated.

  4. 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).

  5. Spread pita bread on a baking sheet.

  6. Cook pita bread in preheated oven until toasted and crispy, about 10 minutes.

  7. 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.

Recipe Yield

4 servings

Recipe Note

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.

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