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Saturday
Jan292011

Lebanese Roasted Eggplant Salad

I made this for a potluck this weekend. Personally, I loved it. It is fresh and light. Sorry for the lack of picture - I completely forgot!

Word to the Wise: The pomegranate seeds are optional. They add a nice crunch to the dish but dont need to be used.

Lebanese Roasted Eggplant Salad


  • 2 eggplants, diced

  • 3 tablespoons olive oil

  • 24 cherry tomatoes, halved

  • 1 flat bread or 1 pita bread

  • 3 tablespoons balsamic vinegar

  • 1 cup pomegranate seeds

  • 3 ounces mint leaves

  • 3 shallots, chopped

  • 1 red chili pepper, deseeded and finely chopped
  •  


    1. Heat the oven to 400°F. Drizzle the eggplant  with 1 tbs of the oil, then season with salt and pepper.

    2. Arrange on a baking tray or sheet and roast for 20 mins until browned, popping the tomatoes on the tray for the final five minutes.

    3.  Tear the flatbread or pita into pieces and place on a separate baking sheet. Brown in the oven for 5-10 minutes or until crisp. Remove and set aside.

    4. For the dressing, place the vinegar, mint, chopped shallot, chili, remaining oil and some salt and pepper in a food processor and blend. If it is too thick, add another tsp of olive oil.

    5. Place the eggplant and tomatoes in a bowl. Add the pomegranate seeds. Pour over the dressing and chill.

    6. When ready to serve, add the toasted pita/flatbread.

    References (2)

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      Fantastic Site, Carry on the excellent job. Many thanks.
    • Response
      Great Site, Preserve the excellent job. Thanks a ton.

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