Persian Eggplant and Tomato Salad

Persian Eggplant and Tomato Salad

Persian Eggplant and Tomato Salad is a very flavorful vegetarian dish. Follow the simple steps below to prepare this spicy recipe at home.

27 November, 2018
Average: 1.7 (28 votes)

Type of dish

Dietary Consideration

serves for


total time

0 HR 40 MIN


4 Persian, cut lengthways into 2 cm | 0.75
1 red, thinly sliced
1 tsp, caster
White Vinegar
250 ml, distilled
Olive oil
4 tbsp
Halloumi Cheese
320 g, diced
Zebra Tomatoes
2 green, 2 red, cored and diced
8 small, cored and halved
Sun Dried Tomatoes
150 g
1 large bunch flat-leaf, leaves picked
1, halved
Sesame Seeds
3 tbsp
black, freshly ground
Lemon Juice
3 tbsp
1 tsp
1 clove, minced
1 tsp, za'atar
Extra virgin olive oil
150 ml


For the Persian eggplant and tomato salad

  • Salt both sides of the eggplant slices and arrange on a plate lined with kitchen paper to drain.
  • Place the onion in a small bowl and season with a little salt.
  • Combine the sugar and vinegar in a small saucepan and warm over a medium heat, stirring until the sugar has dissolved.
  • Pour the vinegar over the onion slices and stir well to mix.
  • Cover and set aside until needed.
  • Preheat the grill to hot.
  • Pat the eggplant slices dry and then brush both sides with olive oil. Season with a little salt and pepper and arrange on a grilling tray.
  • Grill for 6-8 minutes, turning, until golden and charred on both sides.
  • Remove from the grill and lift the eggplant slices onto a plate.
  • Spread out the halloumi on the grilling tray and grill for 4-5 minutes, turning occasionally, until golden-brown. Remove from the grill.
  • Combine the heirloom tomatoes, grilled eggplant and halloumi, pickled red onion, and parsley leaves in a large mixing bowl.
  • Holding the pomegranate halves over the bowl, tap their backs firmly with a wooden spoon to release their seeds.
  • Toss again with seasoning to combine thoroughly.

For the dressing

  • Whisk together the lemon juice, honey, garlic, and za'atar spice mix in a small mixing bowl.
  • Whisk in the olive oil in a slow, steady stream until you have a thickened, emulsified dressing.
  • Season to taste with salt and pepper.
  • Add the dressing to the salad bowl and toss well to mix.
  • Lift the salad into bowls and top with a sprinkle of sesame seeds before serving.

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