This roasted eggplant fattoush is a hearty twist on a Middle Eastern classic. I take the traditional fattoush salad and load it up with silky roasted eggplant, crispy spiced flatbread, vibrant herbs, juicy heirloom tomatoes, and creamy feta. It’s all brought together with a tangy pomegranate molasses dressing that adds a sweet-sour punch. This is one of those vegetarian recipes that truly satisfies.

Why You’ll Love This Recipe

I love how this fattoush balances so many textures and flavors. The roasted eggplant gives it richness, while the fresh herbs and lemony dressing brighten everything up. The crispy flatbread adds that essential crunch, and the feta brings a creamy, salty contrast. It’s the kind of salad that eats like a meal and looks like a celebration on a plate. Whether I’m serving it for a casual lunch or as a stunning side at dinner, it always impresses.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 small eggplants

• 100ml extra virgin olive oil

• 1 Lebanese flatbread

• 1/2 tsp ground cumin

• 1 1/2 tsp sumac

• 5 heirloom tomatoes, sliced

• 1 red onion, thinly sliced into rounds

• 200g feta, sliced

• 1/2 bunch mint

• 1/2 bunch flat-leaf parsley leaves

• 1/4 bunch basil leaves

• 2 tbs pomegranate molasses

• Juice of 1 lemon

Directions

1. I preheat my oven to 200°C (390°F) and line a baking tray with baking paper. I place the whole eggplants on the tray, drizzle them with 2 tablespoons of olive oil, sprinkle with salt, and roast for about 40 minutes until they’re tender all the way through. Once done, I set them aside to cool slightly.

2. While the eggplants roast, I tear the flatbread into rough pieces and toast them in a frying pan over medium heat with 1 tablespoon of olive oil. After 6–7 minutes, once they’re golden and crispy, I toss them with cumin and 1/2 teaspoon of sumac, then remove from heat.

3. I split the roasted eggplants in half and place one on each serving plate. Then I layer on slices of heirloom tomato, red onion, and feta. I scatter over mint, parsley, and basil, then add the spiced crispy bread pieces.

4. For the dressing, I whisk together the pomegranate molasses, lemon juice, remaining olive oil, and 1 teaspoon of sumac. I season it to taste and drizzle it over the plated salads just before serving.

Servings and timing

This recipe makes 4 generous servings. It takes about 10 minutes to prep and 40 minutes to roast the eggplants, so I have it ready in just under an hour. It’s perfect for a flavorful lunch or a light yet satisfying dinner.

Variations

• I sometimes swap the feta for grilled halloumi for an extra salty, chewy bite.

• If heirloom tomatoes aren’t in season, I use cherry tomatoes or regular vine-ripened ones.

• I’ve made this with chickpeas added in for extra protein and it works beautifully.

• For a vegan version, I skip the cheese or use a dairy-free alternative.

• I occasionally toss in thinly sliced cucumber for more crunch and freshness.

Storage/Reheating

This dish is best enjoyed fresh, especially with the crispy bread and herbs. But if I have leftovers, I store the salad components separately in airtight containers in the fridge for up to 2 days. I keep the dressing in a jar and the toasted bread in a sealed container at room temperature so it stays crisp. I don’t recommend reheating—it’s meant to be enjoyed at room temperature or slightly cool.

FAQs

How do I know when the eggplants are roasted properly?

I check by piercing them with the tip of a knife. If it slides in easily and the flesh feels soft and creamy, they’re done.

Can I roast the eggplants ahead of time?

Yes, I often roast them a few hours in advance and let them cool at room temperature. Just make sure not to refrigerate them while still warm, or they’ll lose some texture.

What can I use instead of pomegranate molasses?

If I’m out of it, I mix balsamic glaze with a little lemon juice or use tamarind paste thinned with honey as a substitute.

Can I make this dish gluten-free?

Absolutely. I just use a gluten-free flatbread or pita and follow the same steps for toasting it.

Is this salad meant to be eaten warm or cold?

I serve it at room temperature, which is perfect for the eggplant and keeps the herbs fresh. It’s not meant to be cold or straight from the fridge.

Conclusion

Roasted eggplant fattoush is a vibrant, flavor-packed salad that never feels like a side dish. It’s loaded with texture, color, and bold flavors that keep me coming back for more. I love how easy it is to throw together and how versatile it can be with a few swaps or additions. Whether I’m making a weeknight dinner or a show-stopping salad for guests, this one’s always a winner.