"Tabbouleh topped with fried eggplants, pita bread, and a yummy yogurt/tahini sauce"
Fattoush Turkey
5
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Prep time: 45mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 cup chopped Parsley
- 1/2 cup diced Tomato
- 1/4 diced Green Onions
- 1 tablespoon juice Lemon
- 1 tablespoon Olive Oil
- 1 tablespoon Pomegranate Paste
- 1 slice cut into pieces Pita Bread
- 2 medium diced Eggplants
- 2 tablespoon Pomegranate Seeds
- Salt & Pepper
- 1/2 cup Greek Yogurt
- 2 clove minced Garlic
- 1 tablespoon Tahini Sauce
Method
Step 1
Cut the pita bread into pieces and set aside. Peel and dice the eggplants into small pieces and set aside. Heat some oil in a saucepan and deep fry the pita bread first and then the eggplants. Set aside until they cool. Note: if you want to make this a healthier version, then bake the bread and eggplants; although the taste won’t be the same.
Step 2
Make the sauce by mixing together the Greek yogurt, garlic, and tahini sauce.
Step 3
To assemble, in a big dish or Pyrex, mix together the parsley, tomatoes, green onions, and salt and pepper. Drizzle the lemon juice on top. Toss the pita bread pieces on top of the parsley mixture. Then add the pomegranate sauce and olive oil. Finally, toss the eggplants and pour the sauce on top as the last layer. Garnish with the pomegranate seeds.