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1
Whisk shallot, vinegar, 1/4 teaspoon sumac, and cumin in small bowl.
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2
Gradually whisk in 4 tablespoons oil.
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3
Season dressing with salt and pepper.
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4
Combine herbs and greens in large bowl.
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5
(Dressing and salad can be made 2 hours ahead.
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6
Cover separately and chill.)
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7
Using vegetable peeler, remove eggplant peel in vertical strips every 1 to 1 1/2 inches, making striped pattern.
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8
Cut eggplants crosswise into 1/3-inch-thick rounds.
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9
Place rounds in large colander.
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10
Sprinkle generously with kosher salt and toss to coat evenly.
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11
Let stand until rounds soften and release moisture, tossing occasionally, about 1 hour.
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12
Rinse rounds, 1 at a time, and press to release excess moisture.
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13
Arrange rounds in single layer on several thicknesses of paper towels.
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14
Pat dry with additional towels.
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15
Heat 3 tablespoons oil in large skillet over medium-high heat.
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16
Working in batches, fry eggplant until golden and soft, adding more oil by tablespoonfuls as needed, about 2 minutes per side.
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17
Transfer eggplant to paper towels to drain.
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18
Overlap eggplant rounds on platter.
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19
Sprinkle with pepper and more sumac, if desired.
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20
Toss herbs and greens with dressing; season to taste with salt and pepper.
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21
Mound salad atop eggplant.
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22
Garnish with nasturtium blossoms, if desired, and serve.
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23
*A fruity and acidic seasoning powder made from ground dried sumac berries.
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24
It is available at Middle Eastern markets and by mail from Adriana's Caravan (adrianascaravan.com).
