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My mom makes this at almost every gathering she hosts, because it’s easy, full of flavor and texture and delicious!
This recipe is by food enthusiast and author Farah Abu Maizar. She has launched her latest cookbook 'Every Little Crumb's Ramadan 2025', which features more than 100 recipes inspired by her Palestinian-Jordanian roots.
INGREDIENTS:
For the Roasted Eggplant:
- 3 small eggplants, peeled and cubed into 1-inch cubes
- 3 tbsp olive oil
- Big pinch of salt
- Pinch of sumac (optional)
For the Dressing:
- 1/3 cup plain yogurt
- 4 tbsp mayonnaise
- 2 tbsp laban drink or buttermilk
- 2 garlic cloves, crushed
- 1/4 tsp salt
For Assembling:
- 1 small head Romaine lettuce, shredded
- 1/4 cup chopped parsley
- 1/4 cup toasted almond slivers or pine nuts
- Croutons (see sourdough croutons on pg 34) or pita chips (pg 11)
INSTRUCTIONS:
Preheat oven to 220°C (425°F).
Place the eggplant cubes on a parchment paper-lined baking sheet.
Drizzle with olive oil and sprinkle with salt. Toss to coat evenly.
Roast in the oven for 10 minutes, flip cubes, and cook for an additional 15 minutes or until golden brown.
Optional: Sprinkle with sumac and set aside. Alternatively, air fry at 180°C (350°F) for 18-20 minutes, shaking halfway through.
For the dressing:
- Mix together all the dressing ingredients in a bowl.
To assemble:
- Layer shredded lettuce in a serving dish.
- Top with roasted eggplant, parsley, toasted nuts, and croutons.
- Drizzle with the yogurt dressing.
Enjoy!
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Visit www.everylittlecrumb.com to buy 'Every Little Crumb's Ramadan 2025'
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