Grilled Eggplant with Sumac, Capers, and Mint

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

Large Eggplant

1 g

Ground Sumac

80 mL

Olive Oil

1

Lemon , juiced

1 Tbsp juice per 4 servings

2 g

Fresh Mint Leaves , finely chopped

8 g

Capers , roughly chopped

3 g

Salt

Cooking Instructions

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Step 1

Remove the top and bottom of the Eggplant (1) and stand it up on a cutting board. Slice the eggplant length-wise as thinly as you can.

Step 2

In a small mixing bowl, combine the Ground Sumac (1 g) and Olive Oil (80 mL) . Brush each piece of eggplant with the mixture, on both sides. You should have some left over.

Step 3

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