Brought together with creamy and tangy yoghurt and nutty tahini, this barbecued eggplant fattoush is a must-try vegetarian side dish.
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Heat a barbecue grill or chargrill on high. Pierce eggplants with a fork. Cook, turning occasionally, for 8 mins or until tender and skin is charred on all sides. Set aside to cool. Remove the eggplant skin and discard. Chop eggplant flesh and place in a large sieve set over a bowl. Set aside for 10 mins to drain.
Transfer the eggplant to a bowl and coarsely mash. Stir in the yoghurt, tahini, garlic and lemon juice. Season.
To make the dressing, place the pomegranate juice in a saucepan. Bring to the boil over high heat. Cook for 5 mins or until reduced by half. Transfer to a heatproof bowl. Whisk in the oil, lemon juice, garlic and sumac. Season.
Spread eggplant mixture evenly over a serving platter. Place lettuce, tomato, cucumber, radish, parsley and mint in a large bowl. Add half the dressing. Season and toss to combine. Arrange over eggplant mixture with pita crisps. Drizzle with a little remaining dressing. Sprinkle with sumac to serve.
COOK. STORE. SAVE.
Drizzle any remaining dressing over couscous or grilled meats.