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What to do with your eggplants before it passed away and ended in trash bag?


I had some eggplants that was sitting in the fridge for long time, since lately I did’t have time to make anything. Being an eggplant lover, don’t like to waist any bit of it.
This eggplant salad is a twist on the classic fattoush salad.
Fattoush is a Middle Eastern take on panzanella, Italian bread salad.
My favorite, nutty, garlicy, fresh, and tangy taste, all together along with the crunchy fried pita bread.
Toasting the pita adds crunch to this bright-tasting salad, and a drizzle of olive oil, pomegranate molasses and a sprinkle of ground sumac-the berry of a bush that grows wild all over Lebanon, Jordan, and Palestine-add depth. Letting the salad sit for a bit before eating allows the pita to soak up the lemony dressing.
You can make the salad up to 4 hours ahead; cover and chill. Serve as an appetizer. In fact, you can serve it also with toasted baguette slices or any rustic Italian bread, it is a good alternative to the pita in this salad.

Eggplant Fattoush Salad

1 large eggplant, cubes cutted
1 avocado, cubes cutted
1\2 cup thinly sliced green bell pepper
1\4 cup thinly sliced red onion
1 large tomatato, cut in quarter then thinly sliced
1\2 cup shreded lettuce leaves
2-3 heads of horseradishes thinly sliced
1\2 cup roughly chopped italian flat leaves parsley
1\4 cup chopped fresh mint leaves
1 tablespoon lemon juice
1 tablespoon pomegranate molasses
1 tablespoon olive oil
1 tablespoon sumac
1 loaf of pita bread
sunflower oil for frying

Sprinkle some salt on the eggplant cubes, toss all together, let sit a side for 10 minutes; this will help the eggplant not to soak too much oil while frying.
Begin with pita bread, cut the bread into cubes, heat the oil, deep fry the pita, keep stirring and turning on the other side, until golden brown, be careful and watch it carefully because it will be ready in a bout 1 minute. Let sit on clean towel or kitchen papers.


Fry the eggplant, make sure the heat not too low (this will make eggplant soak too much oil), not too high ( it will burn the eggplant quickly).
Toss carfully all the ingrediant of the salad together; the fryed eggplant, the avocado cubes, the sliced pepper, onion, tomato, horseradish, lettuce, parsley, and mint.
In a small bowl, add the pomegranate molasses, the olive oil, the lemon juice, salt, and groung black pepper. Add it to the salad with the sumac, toss the salad, sprinkle some more sumac on the top.
Serve with pita chips.

You can serve it immediately so you will enjoy the crunchy pita bread, or let it set a couple of hours in the fridge, this will let the bread soaked in the lemon pomegranate dressing.