Smoked Eggplant Fattoush Salad

Ingredients for the fattoush:

1/2 small head red cabbage,  shredded 

1 small head lettuce,  shredded 

handful mint leaves, thinly chopped 

handful parsley leaves, thinly chopped 

2 pita breads

1 tsp sumac
1tsp fool’s Gold All Purpose rub or your favorite BBQ seasoning

2 tomatoes, chopped into chunks

1/2 cucumber, deseeded and sliced

1/2 red onion, sliced

2 Pitta breads 


For the dressing 

2 tbsp red wine vinegar

1/4 garlic clove, crushed

1/2 lemon (juice the lemon) 

Optional – I don’t do oil but if you prefer you can add a little olive oil into the dressing here

For the eggplant or “aubergine” for my friends across the pond 1 eggplant sliced into small 4 mm slices

1/2 tsp smoked salt 

1/2 black pepper 


  • Put in smoker at 225 with hickory wood for 10 minutes
  • After smoking or if you don’t want to smoke the eggplant Cook for approximately on grill or in fying pan for 3 minutes, turn the slices over once, until they have become soft and lightly charred.
  • toast the pita breads until they become lightly golden brown. When cool, chopping into small pieces. 
  • Toss together all the salad ingredients. 
  • Make the dressing by combining vinegar, garlic, and lemon juice.  
  • Combine with the salad and dressing and sprinkle over the sumac/BBQ seasoning and your smoked salt and pepper to taste.  

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