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.
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
Finely chop the Fresh Mint Leaves (1 Tbsp) and roughly chop the Capers (1 Tbsp), adding to the olive oil mixture with Lemon Juice (1 Tbsp) and Salt (1/2 tsp). Stir to combine.
STEP 5
Arrange the eggplant on a platter, drizzle with the capers mixture. Serve immediately or at room temperature.
Share Your Tips
Write a review...
Charlie Rivers
Good veggie alternative.
Liz Northey
I enjoyed making this. With limited time this is delicious and easy.