Remove the top and bottom of the
and stand it up on a cutting board. Slice the eggplant length-wise as thinly as you can.
In a small mixing bowl, combine the
Ground Sumac (1/2 tsp)
Olive Oil (1/3 cup)
. Brush each piece of eggplant with the mixture, on both sides. You should have some left over.
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.
Lemon Juice (1 Tbsp)
Fresh Mint Leaves (1 Tbsp)
Capers (1 Tbsp)
Salt (1/2 tsp)
to the remaining olive oil mixture and stir to combine.
Arrange the eggplant on a platter, drizzle with the capers mixture. Serve immediately or at room temperature.