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


Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • 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 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.

Nutrition Facts

about 5 slices eggplant + 1 tablespoon sauce
226 calories; protein 1.6g; carbohydrates 9.1g; dietary fiber 3.9g; sugars 4.8g; fat 21.1g; saturated fat 3.1g; cholesterol 5.8mg; vitamin a iu 109.5IU; vitamin c 5.9mg; folate 33.7mcg; calcium 16.3mg; iron 0.4mg; magnesium 20.8mg; potassium 341.7mg; sodium 356.5mg.

1 1/2 veg, 4 fat