Fast Recipes

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

Alicia Taylor

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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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.

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