Photography by Angie Norwood Browne
Smoky Eggplant with sumac yogurt
2 medium eggplants, whole
2 cloves garlic, minced
2 T. extra virgin olive oil
¼ tsp. chili flakes
1/2 tsp. fresh marjoram, chopped
3/4 cup Greek yogurt
½ tsp. ground sumac
sea salt and pepper
Garnish: mixed olives, marjoram, olive oil and sumac.
For the eggplant:
Roast eggplant, directly over a medium heat charcoal fire or gas grill for 12-18 minutes, until the interior is softened and the skin is charred evenly all over. Set aside until cool. Peel away burnt skin and cut off stem. Pull eggplant flesh into loose strips and put in a bowl.
Over low heat, sauté garlic in 2 T. olive oil until softened. Add chili flakes, sauté 30 seconds more, and pour over eggplant. Add 1 tsp. of the marjoram, juice of ½ lemon and mix together gently. Salt and pepper to taste.
For the yogurt:
Mix yogurt with ¼ tsp of the sumac. Add a squeeze of lemon juice and salt to taste.
Spread a circle of the yogurt on a large plate. Spoon eggplant onto the center. Top with a generous drizzle of olive oil. Garnish with olives, marjoram and a sprinkle of sumac. Serve with with freshly grilled pita bread.
Recipe and food styling by Patty Wittmann.