As promised, here is the salad recipe from the previously mentioned small dinner party.

This is a lovely salad  where the whole is quite a lot more than the sum of it’s parts.   It brings together the fresh crunchy lettuce, onions, and cucumbers, the warm fried eggplant and potatoes, the crispy bread, and the nutty chickpeas.
 

1 cucumber, cubed

1/2 onions, chopped

juice of 1/2 lemon

1-2 Tablespoons olive oil

salt to taste

1 can chickpeas, drained

1 small corn, drained

1/2 eggplant, cubed

pita bread or flat bread, torn

potatoes, cubed

Sumac, to sprinkle on top.

Dressing:  1 cup yogurt, 1/2 cup  mayonnaise, juice of 1/2 lemon , salt, 1/4 clove crushed garlic

Heat about 1 inch of cooking oil in skillet.  Fry eggplant until cooked and golden. Remove eggplant with slotted spoon.  Fry potatoes, also until golden.   Remove with slotted spoon.

 

 Fry torn pita until crispy.

Meanwhile,  toss lettuce, cucumber, and onion with olive oil, juice of half a lemon, and salt to taste. Layer in the bottom of a serving bowl

Cover with the following, layered in this order:

corn

Chickpeas

 fried eggplant and potatoes

bread

,

Pour  yogurt dressing on top (you can poke holes through the salad with the stem of a wooden serving spoon, to allow the dressing to go through)

 

Sprinkle with sumac