Roasted Eggplant Salad with Za'atar, Sumac, and Tortilla Chips

The roasted eggplant salad is an ode to Eastern Mediterranean cuisine. This recipe combines the silky texture of roasted eggplant with the crunch of tortilla chips, creating a fascinating contrast. The secret to its success lies in the use of Zaatar and Sumac, two essential spices that provide herbaceous, toasted notes and an unparalleled citrus acidity.

At Aromata, we show you how to prepare this vibrant salad, perfect for a light dinner or as an exotic appetizer that will surprise all your guests with its complexity of flavors and textures.

Ingredients for the Eggplant Salad

For this recipe full of Mediterranean freshness, you will need the following ingredients:

• The roasted base: 2 large eggplants with shiny skin.
• Fresh vegetables: 2 medium tomatoes, 1 large cucumber, and 1 small red onion.
• The crunchy touch: 1 cup of tortilla chips (store-bought or homemade).
• Dressing and freshness: Juice of 1 lemon and good quality extra virgin olive oil.
• Aromata Spices: 2 tablespoons of Lebanese Zaatar (one for the dressing and one for garnish) and 1 teaspoon of Sumac.
• Salt and pepper to taste.

Aromata's Sumac is the key ingredient to substitute or enhance lemon, providing a beautiful reddish color and a pungent, clean flavor that balances the richness of the eggplant.

Step-by-Step Instructions

Follow these steps to achieve a salad with the perfect balance between roasted and fresh:

1. Roasting the eggplant: Preheat the oven to 200°C. Cut the eggplants in half lengthwise and make diagonal cuts in the flesh (without piercing the skin). Drizzle with oil, salt, and pepper. Bake for 30-40 minutes until very tender. Let cool.
2. Vegetable base: While the eggplants are roasting, dice the tomatoes, thinly slice the cucumber, and thinly slice the onion. Mix in a large bowl with the lemon juice, a drizzle of olive oil, salt, and pepper.
3. The signature dressing: Scoop out the eggplant flesh with a spoon and chop into small pieces. Dress with olive oil, one tablespoon of Lebanese Zaatar, and Aromata Sumac. Mix well so that the spices hydrate with the eggplant juice.
4. Assembly: Serve the spiced eggplant pulp at the bottom of the plates, cover with the fresh vegetable mixture, and top with the crunchy tortilla chips.

Sprinkle the last tablespoon of Zaatar on top just before serving to maximize the aroma of the sesame seeds and thyme.

Tips for a Gourmet Salad

• Tortilla chip texture: If you make your own tortilla chips by baking corn tortilla triangles, sprinkle them with a little Sumac right out of the oven for extra flavor.
• Temperature: This salad is delicious both at room temperature and cold. If you let the eggplant rest with the Zaatar for about 15 minutes, the flavors will intensify.
• The power of Sumac: If you notice that the tomato is not acidic enough, add an extra pinch of Sumac; it is the vegetable "saltiness" that enhances any vegetable.

Enjoying this roasted eggplant salad with Zaatar and Sumac is like immersing yourself in the aromas of Beirut's souks. Discover our range of Lebanese spices and transform your vegetables into signature dishes.

Discover our Lebanese Zaatar

Our Zaatar blend follows the traditional recipe, balancing wild thyme, toasted sesame, and acidic notes for a complete sensory journey.

View Lebanese Zaatar →