Chef Tom Walton’s: Roast Eggplant Fattoush

Ingredients

• 2 medium eggplant, cut in half
• 6 tbsp olive oil
• Flake sea salt
• Fresh ground black pepper
• 2 pieces Lebanese bread
• ½ cup flat parsley roughly chopped
• ½ cup mint roughly chopped
• 1 punnet cherry truss tomatoes, cut in half
• 1/3 cup shallots, finely sliced
• 6 small radishes, cut into quarters
• 1 punnet baby cucumbers, cut into random pieces
• 1 tsp sumac
• 3 tbsp Extra virgin olive oil
• Juice 1 lemon
• 2 tbsp pomegranate molasses
• 1 cup natural yoghurt, to serve
• 1 tbsp za’atar, optional