Adam Liaw's fried eggplant and feta fattoush

Name: Adam Liaw's fried eggplant and feta fattoush
Cook time: 30 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: ¾ cup olive oil; 2 Lebanese-style pita, cut into 3cm squares; 1 large eggplant, cut into 2cm cubes; 300g cherry tomatoes, halved; 2 Lebanese cucumbers, finely chopped; 1 red capsicum, seeded and finely chopped; ½ red onion, finely sliced; 1 cup loosely packed flat-leaf parsley, coarsely chopped; 1 cup loosely packed mint leaves, coarsely chopped; 6 radishes, thinly sliced on a mandoline; 1 tbsp sumac; juice of ½ lemon; ½ tsp honey; 100g feta

Adam Liaw

October 18, 2022

Fried eggplant and feta fattoush.Benjamin Dearnley

easyTime:< 30 minsServes:4

Often a breakfast dish in the Middle East designed to make use of leftover pita, this recipe can easily be turned into a hearty evening meal.

Ingredients

¾ cup olive oil
2 Lebanese-style pita, cut into 3cm squares
1 large eggplant, cut into 2cm cubes
300g cherry tomatoes, halved
2 Lebanese cucumbers, finely chopped
1 red capsicum, seeded and finely chopped
½ red onion, finely sliced
1 cup loosely packed flat-leaf parsley, coarsely chopped
1 cup loosely packed mint leaves, coarsely chopped
6 radishes, thinly sliced on a mandoline
1 tbsp sumac
juice of ½ lemon
½ tsp honey
100g feta

Method

1. Heat a medium frying pan over medium heat and add the oil.
2. Fry the pita squares until crisp, then remove from the pan and drain. Drain oil from the pan until about ¼ cup remains and fry the eggplant for about 8 minutes, stirring occasionally until well browned and soft. Remove from the pan and set aside to cool with the pita.
3. Combine the pita and eggplant with all the remaining ingredients except the feta in a large bowl and toss to combine. The eggplant and pita will add quite a bit of oil to the mixture so you shouldn't need extra, but add some if necessary. Transfer to a serving plate, and crumble over the feta to serve.
Also try Adam Liaw's ploughman's bruschetta