1. Home
  2. |
  3. Sursock Eggplant Salad

Sursock Eggplant Salad

July 4, 2023pub
Eggplant salad

Prep time:

Cook time:

Serves:

I had this 3 eggplant salad at the café of Sursock Museum in Beirut. It is super delicious and very different as the eggplant, prepared in 3 different techniques, offers amazing flavors and textures! So delicious.
@sursockmuseumresto@catandmouth_caterers

View Print Layout
Print Recipe
Close Print

Eggplant Salad

BY YASMINE IDRISS

I had this 3 eggplant salad at the café of Sursock Museum in Beirut. It is super delicious and very different as the eggplant, prepared in 3 different techniques, offers amazing flavors and textures! So delicious.
@sursockmuseumresto@catandmouth_caterers

Ingredients

  • 1 large eggplant, cubed and (air) fried
  • 2 small eggplants, grilled over open flame, then peeled and chopped
  • 2 small long eggplants, thinly sliced and baked in oven on low temp until crispy
  • 1/4 cup toasted almonds, coarsely chopped
  • 2 small tomatoes , finely diced
  • 1/4 cup pomegranate seeds
  • a cup of chopped lettuce
  • a handful of basil leaves
  • a handful of zaatar leaves
  • a handful of microgreens

For the dressing

  • 2 tbsp pomegranate molasses
  • 2 tbsp olive oil
  • Juice of 1 lemon (optional) • 1/2 tsp sumac • 1/2 tsp dried oregano • Pinch of salt
  • 1/2 tsp sumac
  • 1/2 tsp dried oregano
  • Pinch of salt

Method

  • 1)

    Start by preparing the fried eggplant: Heat oil in a frying pan over medium heat.

  • 2)

    Add the cubed eggplant and fry until golden brown and crispy.

  • 3)

    Remove from heat and set aside to cool. You can also bake them in the air frier, coated with a bit of olive oil.

  • 4)

    In a bowl, combine the chopped baked eggplant, the fried eggplant cubes, the toasted almonds, diced tomatoes, micro greens, lettuce and the pomegranate seeds to the bowl.

  • 5)

    Gently toss the ingredients together until everything is well combined.

  • 6)

    Top with the eggplant chips and the green zaatar leaves.

  • 7)

    Mix the dressing ingredients: pomegranate molasses, olive oil, sumac, oregano, lemon juice, and salt. Mix well and pour over the salad.

  • 8)

    Taste and adjust the seasoning if needed, adding more salt or lemon juice according to your preference.

  • 9)

    Transfer the salad to a serving dish and garnish with additional pomegranate seeds and toasted almonds, if desired.

Previous Recipe Next Recipe