Grilled Eggplant with Tomato, Cucumber and Sumac Salsa
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Grilled Eggplant with Tomato, Cucumber and Sumac Salsa
Recipe by Courtney Roulston
Dietaries: Gluten free, vegetarian
Serves: 4 as a side
Prep Time: 15 minutes
Cooking Time: 15 minutes
Ingredients
2 medium purple eggplants
Sea salt and pepper to taste
1/3 cup (80ml) extra virgin olive oil
½ cup Greek yoghurt to serve
Salsa
2 cloves garlic, finely chopped
1 teaspoon whole cumin seeds, roughly crushed
1 heaped teaspoon ground sumac, plus a little extra to serve
3 tablespoons red wine vinegar
1 tablespoon honey or maple syrup
1/2 red onion, diced
2 small Lebanese cucumbers, cut into a chunky dice
1 large heirloom tomato, roughly chopped
1 cup round mint leaves, roughly torn, plus extra to garnish
METHOD
Heat a BBQ plate to a medium heat. Slice the eggplant into 1.5cm rounds then drizzle with half the oil and a pinch of salt. Grill the eggplants on the BBQ for 5 minutes each side, or until the outside is golden and the inside is tender.
While the eggplant is cooking, warm the remaining oil in a small saucepan. Place the garlic and cumin seeds into a large heat-proof bowl and pour over the warm oil to infuse. Stir in the sumac, vinegar and honey until emulsified.
Toss the onion, cucumber, tomato and mint leaves through the dressing.
Arrange the eggplant onto a serving platter then spoon over the salsa mixture. Dollop with yoghurt and sprinkle with sumac and extra mint leaves before serving.
