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Smoky eggplant fattoush

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  • Egg free
  • Nut free
  • Peanut free
  • Soy free
  • Shellfish free
  • Seafood free
  • Healthier living
  • Diabetes friendly
  • No added sugar
  • Vegetarian
  • High in dietary fibre
  • 4+ serve Veg or Fruit

Brought together with creamy and tangy yoghurt and nutty tahini, this barbecued eggplant fattoush is a must-try vegetarian side dish.

  • Serves6
  • Cook time15 minutes
  • Prep time25 minutes, + cooling and 10 mins draining time
smoky eggplant fattoush


  • 2 eggplants
  • 1/4 cup (70g) natural yoghurt
  • 1/4 cup (70g) tahini
  • 1 garlic clove, crushed
  • 2 tbs lemon juice
  • 1 iceberg lettuce, coarsely torn
  • 400g red Perino tomatoes, halved
  • 3 Lebanese cucumbers, chopped
  • 2 radishes, thinly sliced
  • 1/2 cup chopped flat-leaf parsley
  • 1/2 cup chopped mint
  • Olive oil and sea salt pita crisps, broken, to serve
  • Sumac, to serve


  • 1/2 cup (125ml) pomegranate juice
  • 2 tbs extra virgin olive oil
  • 2 tbs lemon juice
  • 1 garlic clove, crushed
  • 1/4 tsp sumac

Nutritional information

Per Serve: Energy: 848kJ/203 Cals (10%), Protein: 6g (12%), Fat: 12g (17%), Sat Fat: 2g (8%), Carb: 22g (7%), Sugar: 13g (14%), Dietary Fibre: 4g (13%), Sodium: 51mg (3%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    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.

  2. Step 2

    Transfer the eggplant to a bowl and coarsely mash. Stir in the yoghurt, tahini, garlic and lemon juice. Season.

  3. Step 3

    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.

  4. Step 4

    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.

Recipe tip

Drizzle any remaining dressing over couscous or grilled meats.