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RECIPE
7 INGREDIENTS5 STEPS15MIN

Grilled Eggplant with Sumac, Capers, and Mint

4.3
6 Ratings
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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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This grilled eggplant recipe is full of flavor from sumac, capers, & mint. These grilled eggplant slices can be served as a side or as part of a sandwich.

15MIN

Total Time
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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1
Large Eggplant
1/2 tsp
Ground Sumac
1/3 cup
1 Tbsp
1 Tbsp
Fresh Mint Leaves , finely chopped
1 Tbsp
Capers , roughly chopped
1/2 tsp
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Nutrition Per Serving
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CALORIES
178
FAT
18.9 g
PROTEIN
0.4 g
CARBS
2.9 g

Directions

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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 (1/2 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.

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Nutrition Per Serving
Calories
178
% Daily Value*
Fat
18.9 g
24%
Saturated Fat
2.7 g
14%
Trans Fat
--
--
Cholesterol
--
--
Carbohydrates
2.9 g
1%
Fiber
1.2 g
4%
Sugars
1.3 g
--
Protein
0.4 g
1%
Sodium
351.5 mg
15%
Vitamin D
--
--
Calcium
5.2 mg
0%
Iron
0.2 mg
1%
Potassium
87.0 mg
2%
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