Eggplant Fattouche (Syrian Eggplant Salad)

Try this colourful salad made with citrus dressing and crispy bread. Original recipe calls for frying the pita,however  I baked it for a lighter version.

Serve chilled or at a moderate temperature

fetouch1En

Ingredients

3 large eggplants,peeled and cubed
1 large red onion diced
2 to 3 cups chopped parsley
2 large tomatoes, diced
2 small pita breads
Oil for frying

Dressing

Juice of 1 large lemon, white vinegar (about 1 tablespoon), 3 tablespoons olive oil, 2 teaspoons sumac, pinch of black pepper, salt to taste

Directions

– Sprinkle eggplant with salt, let sit in colander till all liquid is released. Rinse with cold water and dry. Use kitchen towel to make sure eggplant is completely dry.

– In a large skillet, pour enough oil to cover the eggplant. Heat the oil until it begins to smoke lightly. Fry eggplant in hot oil till golden brown, place on cookie sheet layered with kitchen paper to drain excess oil.

fetouch3En

– Prepare vegetables and place in a large bowl with eggplant, set aside.

fetouch4En

– Tear pita by hand into small pieces, distribute on one layer on a cookie sheet. Bake in 350 preheated oven till crispy.

– Stir vegetables to combine, mix dressing ingredients and add to vegetables.

fetouch5En fetouch6En

– Add baked pita to salad, mix well. Add more dressing if needed.

fetouch7En

– Serve … Enjoy!

fetouch2En

 

Advertisements

Salada Méchouié (Roasted Peppers Salad)

20140204_174045

Salada Méchouié is a typical  Algerian salad. Colourful grilled peppers with Mediterranean seasoning makes it really special. Once vegetables are grilled,it is pretty easy to throw together. Perfect appetizer or side.

To make Salada Méchouié you’ll need:

3 red peppers
3 yellow peppers
2 tomatoes
1 head of garlic
1/2 C olive oil

For the dressing:

1 clove of garlic ,minced
Juice of 1 lemon
2 Tbsp vinegar
salt and pepper to taste

Directions

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Place vegetables on prepared pan. Drizzle vegetables with olive oil.

20140128_124518  20140128_150433

Bake in preheated oven for about 45 minutes or until vegetables are tender and lightly browned.

Let vegetables cool. Peel, and seed peppers and tomatoes; cut into strips. Squeeze the roasted garlic cloves out of their skin and mince. Transfer vegetables into a bowl.

For dressing :

Add minced garlic,vinegar and lemon juice to roasted vegetables. Season with salt and pepper to taste.

20140201_144120

Drizzle salad with more olive oil, about 2 tablespoons. Mix gently to combine the flavours. Let sit to cool and serve at room temperature.

20140201_144306

Enjoy with rustic crusty bread.

20140204_174102

Cabbage Arugula Salad

DSCN7919

This salad is great for lunch with boiled egg and some crackers or as a side.

Ingredients

————-

1/2 a bunch of arugula.

1C coleslow mix.

1 small cucumber thinly chopped into half  moons.

1/2C cherry tomatoes ,halved.

1/2 c mini carrots halved lengthwise.

Dressing

————

2 Tbsp olive oil.

1 Tbsp venigar.

1 Tbsp plain greek yogurt.

– Mix Salad ingredients and set aside

– Mix olive oil and venigar untill mixed,add to yogurt.

– Drizzle dressing over salad.