Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
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 (1/2 tsp)
and
Olive Oil (1/3 cup)
. Brush each piece of eggplant with the mixture, on both sides. You should have some left over.
Step 3
Grill the eggplant on both sides, rotating 90 degrees halfway through to get a nice crosshatch, until soft and charred, about 2 minutes per side.
Step 4
Add the
Lemon Juice (1 Tbsp)
,
Fresh Mint Leaves (1 Tbsp)
,
Capers (1 Tbsp)
, and
Salt (1/2 tsp)
to the remaining olive oil mixture and stir to combine.
Step 5
Arrange the eggplant on a platter, drizzle with the capers mixture. Serve immediately or at room temperature.
Rate & Review