Eye for a Recipe

This salad from Canadian Living combines grilled eggplant, green onions and pita bread with lettuce, tomatoes, cucumbers, fresh herbs and a tasty dressing. The spices used are sumac and zaatar, Middle Eastern spices available at most grocery stores. Cook’s note: I used balsamic vinegar with a pinch of brown sugar instead of pomegranate molasses and butter lettuce instead of romaine and red leaf lettuce.

Avoiding Additives and Preservatives

I use Allen’s cider vinegar, President’s Choice Old-Fashioned Dijon mustard, Acetaia La Bonissma balsamic vinegar and pure maple syrup. All are free of additives. Check the dried spices to make sure they don’t contain colour or anti-caking agents.

Ingredients:

Dressing

1/3 cup (82 ml) olive oil

3 tbsp (45 ml) pomegranate molasses

1 tbsp (15 ml) cider vinegar

2 tsp (10 ml) Dijon mustard

2 tsp (10 ml) maple syrup

½ tsp (2.5 ml) sumac

Salt and pepper

Salad

1 small eggplant cut in ½ -inch (1.25-cm) thick slices

4 green onions

2 pita breads

3 tbsp (45 ml) olive oil

2 tsp (10 ml) zaatar

2 cups (500 ml) chopped romaine lettuce

2 cups (500 ml) torn red leaf lettuce

3 mini cucumbers, sliced

1 ½ cups (375 ml) grape tomato, halved

Salt and pepper

¼ cup (60 ml) chopped fresh mint

¼ cup (60 ml) chopped fresh flat leaf parsley

Preparation:

Dressing

Combine ingredients and blend well. Dressing can be refrigerated for up to 5 days. Makes 2/3 cup (165 ml).

Salad

Preheat barbecue to medium-high heat; grease grill.

Brush eggplant, green onions and pita breads with oil; sprinkle eggplant and pitas with za’atar on each side.

Place eggplant on grill and cook, turning halfway through grilling time, about 4 minutes. Add green onions and pitas; continue grilling for 1 to 2 minutes each side, or until marked.

Remove eggplant, green onions and pitas from grill. Cut eggplant and green onions into bite-size pieces and break pitas into pieces.

In large bowl, add lettuce, cucumbers, tomatoes, eggplant, green onions and pita pieces. Drizzle with half of the dressing; toss gently. Season with salt and pepper. Sprinkle with mint and parsley; serve with remaining dressing. Serves 4.

From Canadian Living