"Running out of dinner ideas? Coming to the rescue with this super simple, healthy, warm salad. Just a handful of fresh ingredients, it's ideal for when you don't feel like spending too much time in the kitchen."
Sumac Eggplant and Tomato Salad
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- Recipe Card
Prep time 5mins
Cook time 25mins
Serves or Makes: 2
Recipe Card
ingredients
- 2 large eggplant
- 3 tablespoons Extra virgin olive oil, divided
- 1 cup chopped Parsley
- 1/4 pound yellow and red datterino tomatoes
- 1 tablespoon sumac
- 1 lemon, juiced
- Salt and pepper to taste
Method
Step 1
Preheat oven to 200C (grill mode) or 400F. Coat the aubergines in 1 tablespoon oil, wrap in tin foil and bake until fully cooked but still have a meaty texture (you don't want the pulp to be mushy).
Step 2
Remove from the oven and when cool enough to handle, peel off and discard the skin. Chop the pulp into cubes and transfer to a pan with another tbsp of oil. Saute for just a minute, then set aside to cool.
Step 3
In a salad bowl, add the finely chopped parsley, the tomatoes chopped, the aubergine and season with lemon juice, the remaining olive oil, sumac, salt and pepper. Serve immediately or store in the fridge to allow the flavour to develop. Perfect for eating the next day too.