ZESTY EGGPLANT SALAD

Zesty Eggplant Salad image

My wife's specialty. Similar to fattoush, but with a different assortment of vegetables, including (of course) eggplant which gives this salad an extra zing! This dish was a hit at a holiday potluck. The salad is ready to serve, but letting the entire salad soak overnight is recommended.

Provided by captnsaj

Time 1h40m

Yield 4

Number Of Ingredients 11

Ingredients

2 onion, thinly sliced
¼ cup white vinegar
1 tablespoon salt
1 large large eggplant, peeled and sliced into long strips
1 tablespoon olive oil, or as needed
2 large pita bread rounds, cut into 1-inch squares
2 tomatoes, cut into thin strips
1 large green bell pepper, sliced into thin strips
½ cup olive oil
¼ cup sumac powder
salt to taste

Steps:

Place onion in a bowl and add vinegar and 1 tablespoon salt. Let onion soak for 1 hour.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Arrange eggplant on a baking sheet and brush with 1 tablespoon olive oil until evenly coated.
Broil eggplant until flesh is pink, about 5 minutes. Flip eggplant and broil until other side is pink, about 5 minutes more. Cool eggplant. Reduce oven's temperature to 450 degrees F (230 degrees C).
Spread pita bread on a baking sheet.
Cook pita bread in preheated oven until toasted and crispy, about 10 minutes.
Combine tomatoes and green bell pepper in a large bowl; add eggplant and onion with vinegar and salt. Mix olive oil and sumac into tomato mixture; season with salt. Toss pita bread pieces into salad just before serving.

Nutrition Facts : Calories 448.1 calories, Carbohydrate 38.5 g, Fat 31.5 g, Fiber 10.5 g, Protein 6.5 g, SaturatedFat 4.4 g, Sodium 1956.1 mg, Sugar 9.3 g