I switched from eggplant fattoush,a salad from our sister city, Damascus (Syria), to an eggplant tostada. Instead of making pita croutons and frying them, I figured I would save time and effort and present the eggplant salad on a pita, grilled instead of fried. A sprinkle of halloumi (or other) cheese, not traditional, but needed to beef up this light meal.
The difference between the Syrian version and ours is that they use pomegranate molasses and we use sumac. Yummy either way.
INGREDIENTS: 2 servings
- 1 large eggplant, peeled, sliced and sprinkled with salt and left to drain in a sieve over a bowl.
- a handful of parsley, chopped or a few basil leaves, torn
- 1 small green pepper
- 2 or 3 green onions
- 1 large organic tomato, seeded and cut in dice
- 2/3 cup grated Halloumi cheese (or any other grilling cheese)
- 1 (at least day-old) pita bread, split open
- DRESSING: 2 tablespoons of olive oil, 1/2 tablespoon of pomegranate molasses, 1/2 tablespoon of lemon juice, salt, pepper
- Can be done earlier that day: rinse and dry the eggplant slices; cut in dice. Heat some olive oil in a skillet and fry the eggplant for 10 minutes or so until they are golden all over.
- Drain on paper towels and set aside. Split the pita open and brush it with a cloud of olive oil. Place on a cookie sheet lined with foil. Toast for about 7 minutes until crispy but not brown.
- Sprinkle the eggplants on top, then the onion, tomatoes, green pepper and cheese.
- Broil (or toast some more) for about 3 minutes, watching it to make sure it does not burn. Pull it out of the oven, sprinkle with basil or parsley, the dressing and serve immediately.
NOTE: if you don’t have any pomegranate molasses, use sumac instead and more lemon.
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