A flavor-packed Mediterranean peasant salad with chickpeas, chopped vegetables and fried eggplant dressed in a light garlic vinaigrette! A step-by-step tutorial with photos follows this print-friendly recipe.
Source: The Mediterranean Dish - Suzy Karadsheh
Place the sliced eggplant on a large tray and sprinkle generously with salt. Let it sit for 30 minutes (the eggplant will “sweat out” its bitterness as it sits.)
Now line another large tray or baking sheet with a paper bag topped with paper towel and place it near the stove.
Pat the eggplant dry. Fill a large skillet about half way with canola oil. Heat on medium-high until the oil begins to gently bubble. Now fry the eggplant in the hot oil in batches (do this carefully and do not crowd the skillet). When the eggplant slices turn golden brown on one side, turn over and fry on the other side. Remove the eggplant slices with a slotted spatula and arrange them on the paper towel-lined tray to drain and cool.
Once cooled, assemble the eggplant on a serving dish. Sprinkle with 1 tbsp of Za’atar.
In a medium mixing bowl, combine the tomatoes, cucumbers, chickpeas, red onions, parsley and dill. Add the remaining Za’atar, and mix gently.
In a small bowl, whisk together the vinaigrette ingredients. Drizzle 2 tbsp of the salad dressing over the fried eggplant; pour the remaining dressing over the chickpea salad and mix.
Add the chickpea salad to the serving dish with the fried eggplant. Serve with pita bread
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Eggplant baking instructions: If you prefer to bake the eggplant instead, arrange the eggplant slices in a single layer on a lightly oiled baking sheet. Drizzle generously with oil/olive oil, and roast for 20 mins or so in a 400 degrees F heated oven. Turn over half-way through.
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Serving Size: 1 Serving (663g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 421 | ||
Calories from Fat: 163 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.1g | 24 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 11.9g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 456.7mg | 16 % | |
Potassium 1581.8mg | 42 % | |
Total Carbohydrate 65.7g | 19 % | |
Dietary Fiber 20.8g | 83 % | |
Sugars, other 44.8g | ||
Protein 14.2g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 421
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