Ingredients:

  • 1.5 lb Asian Eggplants
  • 1 tbsp Extra virgin olive oil
  • 1 tsp Kosher salt
  • 1/2 cup English cucumber, finely diced
  • 1/2 cup Cherry tomatoes, quartered
  • 1/4 cup Red onion, finely minced
  • 3 tbsp Tahini
  • 2 tbsp Fresh lemon juice
  • 1 tbsp Maple syrup
  • 1 clove Garlic, grated
  • 2 tbsp Warm water
  • 1/2 tsp Cumin
  • 1/4 cup Fresh parsley, chopped
  • 2 tbsp Fresh mint leaves, torn
  • 1 tbsp Sumac

Instructions:

  1. Slice the eggplant into 1/2 inch thick rounds or planks.
  2. Sprinkle both sides of the eggplant slices generously with salt and let sit for 15 minutes to draw out moisture and bitterness.
  3. Pat the eggplant dry with a paper towel to remove excess moisture and salt.
  4. Preheat a grill or cast-iron pan to high heat.
  5. Lightly brush the eggplant slices with olive oil and grill for 3–5 minutes per side until mahogany-colored char marks appear.
  6. Remove from heat, let cool for 5 minutes, and slice into bite-sized cubes.
  7. In a small jar or bowl, whisk together tahini, lemon juice, maple syrup, grated garlic, warm water, and cumin until emulsified.
  8. In a large mixing bowl, combine grilled eggplant, diced cucumber, quartered cherry tomatoes, and minced red onion.
  9. Toss the vegetables with the tahini dressing and fold in chopped parsley and torn mint leaves.
  10. Garnish with sumac before serving.