Sumac is my new favorite spice. I had never heard of it until it came as a free sample with an online spice order. It tasted tangy and like a mild lime. I immediately googled it to see what it was.
Sumac is made from the dried and ground red berries of the sumac bush. The sumac bush is native to the Middle East. This yummy spice brightens up any dish it’s added to with its mild citrus flavor and quickly began popular in my house. I’ve added it to my roasted veggies, asparagus, eggs and most recently, eggplant antipasta. Sumac is available online and at specialty grocery and spice stores.
This eggplant antipasta dish is delish. My husband likes to chop up the leftovers and add it to his eggs in the morning. I use 3-4 small graffiti eggplants, but any eggplants will work.
First slice your eggplants into 1/4 inch rounds. Now there is great debate over whether or not you have to salt and rest your eggplant before using it. Traditionally, this technique was used to draw out the bitter liquid from the eggplant’s flesh. I have read that modern eggplants are not as bitter as those from 50 years ago and no longer require salting. However, I still do it because I don’t want to risk a bitter batch. Feel free to skip this step yourself. I rest mine for 30 minutes and then rinse off the salt and pat the rounds dry.
Saute your eggplant in batches in a little olive oil until golden brown. Cool.
While your eggplant cools, make the marinade by combining: 1/2 cup olive oil, 2 tsp balsamic vinegar, juice of 1/2 lemon, 4 minced garlic cloves, 1 tsp paprika, 1/2 tsp sumac, 1 tbsp Tabasco sauce, chopped fresh basil, sea salt and cracked black pepper.
Cover the eggplant rounds with the marinade and chill in the fridge for two hours or more. Enjoy!
- 3-4 small eggplants
- olive oil for sauteing
- 1/2 cup olive oil
- 2 tsp balsamic vinegar
- 1/2 lemon, juice of
- 4 cloves garlic, minced
- 1 tsp paprika
- 1/2 tsp sumac
- 1 tbsp Tabasco sauce
- fresh basil, chopped fine
- sea salt to taste
- cracked black pepper to taste
Slice the eggplant into 1/4 inch (or less) rounds.
Salt rounds and rest for 30 minutes. Rinse and pat dry.
Saute the rounds in a little olive oil until golden brown. Cool.
Mix marinade ingredients together.
Pour marinade over eggplant rounds. Toss to cover.
Chill for a minimum of two hours. Enjoy!