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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.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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Photo: 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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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.
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