Broken Cucumber Salad Recipe

Prepare Baba Ghanoush

Preheat the oven to 400°F (200°C). Cut the eggplants in half and place them cut-side down on a baking sheet. Roast for about 30-40 minutes, until the skin is charred and the flesh is soft. Let cool, then scoop out the flesh and blend with tahini, garlic, lemon juice, olive oil, smoked paprika, and salt until smooth.

Make Sumac Onions

Thinly slice the red onion and combine it with sumac, olive oil, and salt in a bowl. Let sit for at least 15 minutes to soften and absorb flavors.

Prepare Toum

In a food processor, combine garlic, lemon juice, and salt. While blending, slowly drizzle in the olive oil to emulsify. Add egg white and blend until creamy. Adjust seasoning to taste.

Crispy Lentils

Rinse lentils and cook them in boiling salted water until tender, about 20 minutes. Drain and spread on a baking sheet. Drizzle with olive oil and roast in the oven at 400°F (200°C) until crispy, around 15-20 minutes.

In a large bowl, combine chopped cucumbers and dill. Add the baba ghanoush and give it a gentle toss. Top with sumac onions, crispy lentils, and drizzle toum over the salad before serving.