Eggplant & Fennel Salad with Toum Dressing | Ground Gourmet Essentials
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Cooking tools:
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Mixing bowl
- Measuring spoon
- Spoon
- Serving platter
Ingredients
- 2 eggplants
- 1 fennel bulb, cut vertically into wedges
- 100ml olive oil
- 5 garlic cloves, skin on
- ¼ teaspoon cumin seeds
- 4 tablespoons Ground's Toum mixed with 2 tablespoons of mayonnaise or sour cream
- ¼ cup of parsley leaves
- salt
- pepper
- 1 teaspoon sumac
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