An eggplant salad flavoured with sumac. A delightful lemon tang to these salad influenced from my time in the Middle East.
I loved, loved, loved this dish as it ticked all my boxes, looked pretty, easy to make and tasted yummy. Sumac is a spice used in many Middle Eastern dishes and has a lovely mild lemony flavour. It is used on Fattoush salad too. One of my Lebanese colleagues tells me he sprinkles sumac on his eggs in the morning which I must try as that sounds yummy.
Although I cooked this dish on the bbq as part of the joy of living in a warm country, you could make this by cooking the eggplants on a griddle pan or under the grill. Recreate the flavours of summer on a wet and windy day!
If you don't have sumac you could simply use lemon rind and lemon juice for the zesty flavour of this salad. It's what I do when I having a little sulk about not being able to get any sumac. It's not quite the same, but it will do!
1 large aubergine (eggplant), cut into slices
100ml olive oil
4 large tomatoes, cut into wedges
1 small red onion, finely sliced
⅓ cup mint leaves, roughly chopped
⅓ cup flat leaf parsley, finely chopped
2 tspn sumac
2 tblspn lemon juice
- Put the eggplant in a colander and sprinkle with salt to draw out the bitter juices. Leave for about 30 minutes, then rinsh and pat dry.
- Brush the slices with olive oil and chargrill on a bbq on medium heat for about 5 minutes until they are golden brown on each side. Cool slightly and cut in half.
- Put the tomatoes, onions and eggplant in a bowl. Add the herbs and sumac and mix well.
- Mix the lemon juice and olive oil together then drizzle this over the veggies.
- Eat and enjoy!