Serves: 4
Prep time: 25 mins
| Birch & Waite Green Goddess Dressing & Sauce | 1 |
| Eggplants cut into quarters or sixths | 2 medium |
| Extra virgin olive oil | 3 tbsp |
| Lebanese flat bread | 2 pieces |
| Sumac | 3 tsp |
| Lebanese cucumber, cut into small pieces | 1 |
| Heirloom grape tomatoes, halved | 1 punnet |
| Radishes, cut into wedges | 4-5 |
| Shallots, sliced | 1/3 cup |
| Salt, pepper | |
| Mint, dill and flat leaf parsley, roughly chopped | Handful of each |
| Cos or baby gem lettuce, cut into wedges | 2 |
Method
- Preheat an oven to 200C and a Grill or BBQ on high.
- Brush the eggplants with 3 tbsp of olive oil, season well with salt, pepper, and grill for 10-12 minutes, turning throughout to caramelise and cook through.
- While they cook, lightly brush the bread with the remaining olive oil and scatter over 1 tsp of sumac. Roast for 6-8 minutes until crisp, then crush into large pieces.
- In a bowl, combine the cucumber, tomatoes, radish, shallots and herbs. Add half the crisp bread, season to taste and gently toss to combine.
- Layer the ¾ of the roast eggplant and lettuce over a large platter and drizzle with 2-3 tbsp of Birch & Waite Green Goddess Dressing & Sauce
- Gently mix the salad, layer with the remaining eggplant and drizzle with a little more Birch & Waite Green Goddess Dressing & Sauce to finish.
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