Grilled Eggplant with Sumac Aioli
Preheat grill to medium-high.Advertisement
Heat 1 tablespoon oil in a small skillet over medium heat. Add garlic and 1 teaspoon sumac; cook, stirring, until fragrant, about 1 minute. Transfer to a small bowl; whisk in mayonnaise.
Toss eggplant with the remaining 2 tablespoons oil in a large bowl. Season with salt and the remaining 1/2 teaspoon sumac. Grill the eggplant and lemon wedges, cut-side down, turning once, until tender, 5 to 6 minutes total.
Transfer the eggplant to a serving platter. Squeeze the grilled lemon over it. Sprinkle with cilantro. Serve with the sumac aioli.
Tips: The tart red berries of the Mediterranean sumac bush add fruity, sour flavor to many regional dishes. Find ground sumac in Middle Eastern markets, specialty-food shops and online.
1 1/2 veg, 4 fat