Sautéed Eggplant Salad with Za'atar
Look no further than this sautéed eggplant salad and boost your brainpower with exotic za’atar a harmony of dried herbs, spices, sesame seeds and sumac.
Servings: 4 as a main
Calories: 476kcal
Ingredients
For the salad...
- 500 grams baby / Japanese / Chines eggplants (approximately 6 medium, 17.6 ounces)
- 1 tablespoon Za’atar
- 3 tablespoons olive oil
- 400 grams mini Roma tomatoes (approximately 2 small punnets, 14.1 ounces)
- 1 medium pomegranate
- ½ cup parsley leaves
- 4-5 stems mint leaves
- Sea salt and cracked black pepper
For the dressing…
- ½ cup olive oil
- ¼ cup lemon juice
- 2 tablespoons pomegranate molasses
- 1 teaspoon za’atar spice blend
Instructions
To sauté your eggplants
- Wash and trim your eggplants and cut into 2.5cm (1 inch) rounds.
- Heat a large heavy-based pan on medium-high heat and add approximately 3 tablespoons of olive oil. Once the oil is hot, add your eggplant (do not overcrowd) then add the za'atar.
- Sauté until golden brown (approximately 4-5 minutes), add 2-3 tablespoons of water to the pan and place the lid back on the frypan for 2-3 minutes to steam the eggplant until soft.
To assemble the salad
- Remove pomegranate arils. Then rinse and dry your mini Roma tomatoes and cut in half lengthwise.
- Rinse your herbs under cold water, shake and then pat dry. Remove the stalks from the parsley and chop roughly. Pick the leaves from the mint stems.
- Place all the dressing ingredients in a glass jar, season and shake until emulsified.
- Add everything to a large mixing bowl, pour the dressing over the salad, season with salt and pepper and mix until well combined.
- Arrange in a salad bowl, sprinkle with some extra za’atar on top to garnish then serve.
Nutrition
Calories: 476kcal | Carbohydrates: 34g | Protein: 4g | Fat: 39g | Saturated Fat: 5g | Sodium: 24mg | Potassium: 728mg | Fiber: 8g | Sugar: 22g | Vitamin A: 1230IU | Vitamin C: 49mg | Calcium: 63mg | Iron: 3mg