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Tuesday, 30 June 2015

Pickle-Seasoned Roasted Eggplant Salad, Dressed in Palestinian Olive Oil & Sumac

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Pickle-Seasoned Roasted Eggplant Salad

This beautiful salad is delicious and pairs well with everything! Next to grilled meats, fried foods, grain pilafs or even on its own, this colourful salad is packed with nutrients and flavor.

The use of the pickles here not only adds a layer of delicious to the flavor but also help your stomachs cleanse and really good for you as according to USFDA the health benefits of pickles include a good supply of essential vitamins, minerals, and antioxidants, contribute to modest diabetes control, improved digestion, liver protection, a supply of probiotics, and the ability to heal ulcers. What more can we ask from a salad!

  • Serve this salad at BBQs it pairs very well with those BBQ’d lamb/beef cubes.
  • You can pour the salad over a bed of assorted lettuce and add crumbles of goats’ cheese on top for a heartier meal.

3 DS Pickled Organic Cucumbers, finely chopped
¼ cup finely chopped DS Pickled Organic Turnips and or DS Pickled Cauliflower
250g organic mini cherry tomatoes (whole or halved) 3 onion springs, finely chopped
½ cup toasted pine nuts
1 tbsp fresh parsley, finely chopped
For roasted eggplants 2 large eggplants, peeled and cubed (you can keep the skin if you wish)
2 tbsp DS Organic Olive Oil
1 tbsp Organic Sumac
a pinch of Organic Salt

For Palestinian Olive Oil & Sumac Dressing
¼ cup DS EV Organic Olive Oil
¼ cup fresh lemon juice
1 tbsp Sumac
½ tbsp. dried mint

Roast the eggplants until golden. Set aside to cool. 

Mix all the remaining ingredients together with the roasted eggplants and dress with the sumac dressing. Serve cold.