"One of the first things I make myself when I go home to Nazareth,“ says Rawia Bishara in Olives, Lemons & Za‘atar, ”is the eggplant sandwich we often ate on Friday afternoons when I was growing up.“ This salad is inspired by that sandwich.
From Rawia Bishara‘s Olives, Lemons & Za’atar: The Best Middle Eastern Home Cooking, published by Kyle Books.
Preheat the oven to 500F. Divide the eggplant pieces between two rimmed baking sheets and brush them all over with olive oil. Sprinkle with the salt and bake until the eggplants are lightly browned and softened, 20 to 30 minutes. Set aside to cool.
In a large mixing bowl, combine the tomatoes, green and red peppers, parsley, olives, shallots, garlic, lemon juice, 6 tablespoons oil and crushed red pepper, if using. Mix well with a wooden spoon, then taste and adjust the lemon juice and salt.
Gently fold in the cooled eggplant, distributing it evenly and taking care not to crush it. Transfer to a platter and serve.
Makes 4 to 6 servings.
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