Middle Eastern tonight. Eggplant salad. Spicy olives. We very much enjoy all kinds of middle eastern food in our home so we fused a few recipes to make this hearty salad. We took our favourite Persian olive dish (Zeytoon Parvardeh) added roasted eggplant and zucchini, then tossed it all with what we’ve come to know as a really fresh vegetable-based Israeli salad.
Eggplant Salad (serving 2):
1 medium to large eggplant, peel on, cut into large slices
2 small zucchini, peel on, cut into large slices
olive oil, plus more for brushing eggplant and zucchini
9 cherry tomatoes, sliced
1/4 medium yellow pepper, seeded and diced
1/4 medium red pepper, seeded and diced
3 cloves roasted garlic, minced
Juice of a lemon or to taste
6 olives stuffed with sun dried tomatoes
1/4 cup walnuts
3 roasted garlic cloves
pomegranate molasses to taste
Pulse all ingredients in a food processor until a chunky consistency.
1. Preheat the oven to 500°F. Divide the eggplant and zucchini pieces between two rimmed baking sheets and brush them all over with olive oil. Sprinkle with the salt and bake until the eggplants and zucchini are lightly browned and softened, 20 minutes. Set aside to cool.
2. In a large mixing bowl, combine the tomatoes, yellow and red peppers, dill, lemon juice, six tablespoons oil and crushed red pepper (if you like to give it some kick), if using. Mix well with a wooden spoon, then taste and adjust the lemon juice and salt.
3. Fold in the Zeytoon Parvadeh.
4.Gently fold in the cooled eggplant and zucchini, distributing it evenly and taking care not to crush it. Transfer to bowls. Lightly salt.