Print & Share This Recipe!
Experience the essence of the Mediterranean with our savory Eggplant Rounds. Grilled to perfection and paired with a zesty yogurt sauce and sumac dressing, this dish is a celebration of flavors. Try it now for a taste of the Mediterranean at home!
Type of Cuisine:
Mediterranean
Prep Time: 15 minutes.
Cook Time: 12 minutes
How Many Servings?
4 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 2 large italian eggplant (peeled or not cut round about ¾ of inch thick) | |
| 2 tablespoons seasalt | |
| 2 tablespoons olive oil | |
| 8 cups water |
For the yogurt sauce:
| 1 ½ cup greek yogurt | |
| 2 cloves garlic (minced) | |
| 2 teaspoons lemon zest | |
| 1 tablespoon lemon juice | |
| 1 tablespoon olive oil | |
| salt and pepper to taste |
For the sumac dressing:
| 1 clove garlic minced | |
| lemon zest and juice | |
| 1/4 cup extra virgin olive oil | |
| 2 teaspoons sumac | |
| 1 tablespoon pomegranate molasses | |
| 2 tablespoons chopped fresh parsley |
Preparation
1
Soak the Eggplant to Remove Bitterness
In a large bowl, dissolve 2 tablespoons of salt in 8 cups of water. Add the sliced eggplant and submerge them completely. Place a plate or bowl on top to weigh them down and keep them underwater. Let them soak for 30 minutes.
In a large bowl, dissolve 2 tablespoons of salt in 8 cups of water. Add the sliced eggplant and submerge them completely. Place a plate or bowl on top to weigh them down and keep them underwater. Let them soak for 30 minutes.
2
Make the Yogurt Sauce
In a medium bowl, whisk together the yogurt, minced garlic, lemon zest, lemon juice, and olive oil. Season with salt and pepper to taste. Cover and refrigerate until you’re ready to assemble the dish.
In a medium bowl, whisk together the yogurt, minced garlic, lemon zest, lemon juice, and olive oil. Season with salt and pepper to taste. Cover and refrigerate until you’re ready to assemble the dish.
3
Make the Sumac Dressing
In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, sumac, and pomegranate molasses. Season with salt and pepper to taste. Set aside — you’ll drizzle this over the grilled eggplant at the end. Meanwhile, preheat your grill to medium-high heat so it’s ready for the eggplant
In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, sumac, and pomegranate molasses. Season with salt and pepper to taste. Set aside — you’ll drizzle this over the grilled eggplant at the end. Meanwhile, preheat your grill to medium-high heat so it’s ready for the eggplant
4
Grill the Eggplant
Drain the soaked eggplant slices and pat them dry with a clean towel. Brush both sides with olive oil, sprinkle with a little salt, and place them on the preheated grill. Close the grill and cook for about 6 minutes per side, or until golden and nicely charred with grill marks. Remove from the grill and set aside.
Drain the soaked eggplant slices and pat them dry with a clean towel. Brush both sides with olive oil, sprinkle with a little salt, and place them on the preheated grill. Close the grill and cook for about 6 minutes per side, or until golden and nicely charred with grill marks. Remove from the grill and set aside.
5
Assemble and Serve
Spread the yogurt sauce on the bottom of a shallow serving dish. Arrange the grilled eggplant slices on top, then drizzle generously with the sumac dressing. Eat a bite, share a bite — and enjoy every smoky, tangy layer!
Spread the yogurt sauce on the bottom of a shallow serving dish. Arrange the grilled eggplant slices on top, then drizzle generously with the sumac dressing. Eat a bite, share a bite — and enjoy every smoky, tangy layer!