Grilled Eggplant with Sumac Aioli
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. Source: EatingWell Magazine, July/August 2017
Ingredients
Directions
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Preheat grill to medium-high.
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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.
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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.
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Transfer the eggplant to a serving platter. Squeeze the grilled lemon over it. Sprinkle with cilantro. Serve with the sumac aioli.
Tips
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.
Nutrition Facts
1 1/2 veg, 4 fat