Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
8
- 1 Lebanese cucumber, sliced
- 1 large eggplant
- 1/2 bunch mint leaves
- 1 red onion, thinly sliced
- 1/2 bunch continental parsley leaves
- 2 Lebanese pita breads
- 1/2 cup extra virgin olive oil
- 1/2teaspoons ground cumin
- 2teaspoons sumac
- 1/4 cup red wine vinegar
- 260grams sweet berry truss tomatoes
Nutrition per serving
779kJ
Protein
2.4grams
Sugars
3.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Combine sumac, vinegar and 1 tsp salt in a shallow bowl. Add onion and set aside to pickle for 15 minutes.
Step 2 of 5
Meanwhile, preheat a barbecue grill or chargrill pan over high heat. Cut eggplant into 1.5cm-thick slices. Brush with 2 tbs oil. Season with cumin and salt. Cook eggplant for 4 minutes on each side or until charred and tender. Set aside. Brush pita bread with 2 tbs oil. Grill for 2 minutes on each side or until charred. Cool then roughly tear.
Step 3 of 5
Remove onion from vinegar mixture and reserve 2 tbs vinegar.
Step 4 of 5
Combine eggplant in a serving bowl with onion, tomatoes, cucumber, herbs and bread.
Step 5 of 5
Combine reserved vinegar mixture with remaining oil. Drizzle over salad and serve.
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