Tom Walton's Roast Eggplant Fattoush with Birch & Waite Green Goddess Dressing & Sauce

Serves: 4
Prep time: 25 mins

Birch & Waite Green Goddess Dressing & Sauce1
Eggplants cut into quarters or sixths2 medium
Extra virgin olive oil3 tbsp
Lebanese flat bread2 pieces
Sumac3 tsp
Lebanese cucumber, cut into small pieces1
Heirloom grape tomatoes, halved1 punnet
Radishes, cut into wedges4-5
Shallots, sliced1/3 cup
Salt, pepper
Mint, dill and flat leaf parsley, roughly choppedHandful of each
Cos or baby gem lettuce, cut into wedges2


  1. Preheat an oven to 200C and a Grill or BBQ on high.
  2. 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.
  3. 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.
  4. In a bowl, combine the cucumber, tomatoes, radish, shallots and herbs. Add half the crisp bread, season to taste and gently toss to combine.
  5. 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
  6. 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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