Zesty Eggplant Salad Recipe

Zesty Eggplant Salad Recipe

  • 2 onion, thinly sliced
  • 1/4 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
  • 1/2 cup olive oil
  • 1/4 cup sumac powder
  • salt to taste
  1. Place onion in a bowl and add vinegar and 1 tablespoon salt. Let onion soak for 1 hour.
  2. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  3. Arrange eggplant on a baking sheet and brush with 1 tablespoon olive oil until evenly coated.
  4. 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).
  5. Spread pita bread on a baking sheet.
  6. Cook pita bread in preheated oven until toasted and crispy, about 10 minutes.
  7. 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.
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