Name: Smoky eggplant with sumac onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 small red onion, very thinly sliced; 2 tbsp lemon juice; 1 tsp sumac; 3 medium eggplants (200 gm each); 190 gm (⅔ cup) Greek yoghurt; 1 tbsp tahini; 1 clove garlic, crushed; 2 tbsp extra-virgin olive oil; Toasted bread, to serve

Smoky eggplant with sumac onions

This recipe makes cooking eggplant to that perfectly soft and gooey texture foolproof – pricking and charring the eggplant leaves it tender enough to spread on a crusty piece of bread.

Whole smoky eggplant served on a white plate with three pieces of crusty bread and Greek yoghurt topped with red onion and sumac. — Photo: Alicia Taylor

Serves 4

Prep

15M

Cook

30M

Total

45M

Skip to Recipe

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.

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Ingredients

1 small red onion, very thinly sliced

2 tbsp lemon juice

1 tsp sumac

3 medium eggplants (200 gm each)

190 gm (⅔ cup) Greek yoghurt

1 tbsp tahini

1 clove garlic, crushed

2 tbsp extra-virgin olive oil

Toasted bread, to serve

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.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Olivia Blackmore

Ingredients

Method

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