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Grilled Eggplant with Sumac Aioli
Grilled Eggplant with Sumac Aioli
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From: EatingWell Magazine, July/August 2017
In this quick grilled vegetable side dish recipe, tart sumac lends a slightly fruity but sour flavor. Paired with the garlicky mayo, it's delicious served alongside grilled fish. If you can't find sumac, try using cumin or paprika instead.
- By: Hilary Meyer EatingWell Recipe Contributor
Ingredients 4 servings
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Original recipe yields 4 servings
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- 3 tablespoons extra-virgin olive oil, divided
- 1 clove garlic, minced
- 1½ teaspoons sumac (see Tips), divided
- ¼ cup mayonnaise
- 2 small or 1 large eggplant (1¼-1½ pounds total), sliced into ½-inch-thick rounds
- ¼ teaspoon salt
- 4 lemon wedges
- ¼ cup chopped fresh cilantro
Preparation
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Active
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Ready In
- Preheat grill to medium-high.
- 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 ½ 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.
- Serving size: about 5 slices eggplant + 1 tablespoon sauce
- Per serving: 226 calories; 21 g fat(3 g sat); 4 g fiber; 9 g carbohydrates; 2 g protein; 34 mcg folate; 6 mg cholesterol; 5 g sugars; 0 g added sugars; 109 IU vitamin A; 6 mg vitamin C; 16 mg calcium; 0 mg iron; 356 mg sodium; 342 mg potassium
- Carbohydrate Servings: ½
- Exchanges: 1½ veg, 4 fat
