Recipe

Side

Persian Eggplant and Tomato Salad

By FDL

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

Ingredients
For the salad
For the dressing
Info box
  • Preparation time
  • Cooking time
  • Recipe category Side
  • Recipe yield 4
Preparation

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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