Sumac brings a sharp citrus flavour to dishes and is an essential ingredient in Mediterranean cuisine, used in cooking and as a condiment. In this dish, the Greek yoghurt takes some of the sharp acidity from the sumac, and is beautifully balanced together with the smoky eggplant and spicy red onion.
Want more recipes like this? Order Food from the Mediterranean here.
Ingredients
Method
1.Heat a chargrill pan or barbecue to high. Combine onion, 1 tbsp of the lemon juice and ½ tsp of the sumac in a small bowl; set aside.
2.Prick eggplants all over with a fork. Cook eggplants on the chargrill pan or barbecue, turning occasionally, until skin is charred and flesh is very tender (30 minutes). Place eggplants in a large sieve over a large bowl; drain. Cool.
3.Meanwhile, combine yoghurt, tahini, garlic and remaining lemon juice in a small bowl. Season to taste
4.Remove and discard skin from eggplants, keeping tops intact. Halve flesh and arrange on a serving plate. Season well. Drizzle eggplant with oil. Spoon yoghurt sauce over eggplant; top with sumac onions and remaining sumac. Serve with toasted bread.
