Grilled Eggplant with Sumac and Feta
In this Mediterranean-inspired side dish, we season eggplant with sumac, which adds a lemony undertone. Then after grilling, we amp up the flavor with a garnish of feta cheese, pomegranate seeds, pistachios and fresh herbs to provide an appealing contrast of flavors, textures and colors. Serve alongside grilled lamb, chicken or fish for the ultimate summer meal.
- 2 lb. (1 kg) Asian eggplant, halved lengthwise
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper
- 1 Tbs. ground sumac
- 2 oz. (60 g) feta cheese, preferably goat’s milk, crumbled
- 1/2 cup (2 oz./60 g) pomegranate seeds
- 1/4 cup (1 oz./30 g) roasted salted pistachios, coarsely chopped
- Fresh mint leaves for garnish
- Fresh flat-leaf parsley leaves for garnish
Brush the eggplant halves all over with the olive oil and season generously with salt. Place, cut sides down, on a baking sheet and let stand for at least 30 minutes or up to 1 hour. Pat the eggplant dry with paper towels and sprinkle the sumac over the cut sides of the eggplant and season with a few grindings of pepper.
Meanwhile, prepare a medium-hot fire in a grill, or preheat a grill pan over medium-high heat. Brush the grill grates or grill pan with olive oil.
Place the eggplant halves, cut sides down, on the grill, cover the grill, and cook until the eggplant is nicely grill-marked and just fork-tender, 10 to 20 minutes, depending on the thickness. Turn the eggplant over and cook until tender, about 5 minutes more.
Transfer the eggplant to a serving platter and drizzle with olive oil. Sprinkle with the feta, pomegranate seeds, pistachios, mint and parsley and serve. Serves 4 to 6.
Williams Sonoma Test Kitchen