Grilled Eggplants with Sumac

Fire up that grill, baby!

Sumac is a spice that has a pungent tart, lemony flavor. It is a coarsely ground, dark red powder and blends well with chili, allspice, and thyme. It is an essential spice in Middle Eastern and Mediterranean cooking.

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Ingredients

• 1 teaspoon garl2 eggplants (globe)
• 1 cup greek yogurt
• 2 teaspoon sumac (divided)
• 1/4 cup pickled red onions (or pickled veggies)
• 1 lemon
• 1/4 cup olive oil
• 1 tablespoon dill leaves
• 1/2 teaspoon white/black pepper

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Directions

1. Cut eggplants into quarters lengthwise and then slice them 2 centimeter wide lengthwise. Toss in salt, pepper and olive oil.
2. Grill for 2 to 3 minutes on each side. Transfer to sheet pan and cover with aluminum foil — set aside and get serving platter.
3. On the serving platter put yogurt on the plate and smoosh it around so you can lay down the grilled eggplant slices.
4. Take off foil and squeeze juice of 1 lemon, drizzle olive oil and 1 teaspoon sumac and toss and place over the yogurt.
5. Add pickled onions or veggies of choice and sprinkle rest of the sumac over the eggplants and yogurt and garnish with dill and serve.