Eggplant & Fennel Salad with Toum Dressing

Toum goes well with the "meaty" texture and flavour of eggplant in this salad. Once the eggplant and fennel is cooked it is so simple to put this impressive salad together.
Preparation time 15 minutes
Cooking time 25 minutes
serves 2-4
Categories Salad, Side



Cut the eggplants in half and then into long chip-like wedges. Toss the eggplant and fennel wedges in the olive oil and tip into a baking tray.

Sprinkle with the cumin seeds and add the garlic cloves. Cook the vegetables at 180C until soft and browned- approx. 20 minutes.

Pop the garlic out of their skins and put the vegetables in a bowl. Drizzle generously with the Toum mix and toss gently until combined.

Season with salt and pepper. Gently fold in the parsley.

Place on a serving platter.

Serve sprinkled with sumac and an extra drizzle of extra virgin olive oil.