I was craving eggplant in a serious way today. Am I the only one who gets vegetable cravings? What is my body trying to tell me? I would much rather crave a vegetable anyways, than the thousands of little Halloween candies that taunt me each day!
When I was at the store today, shopping for work , I grabbed a few small Ontario grown eggplants to toss in my cart. I was lucky enough to find a white one, a stripy one and purple, so I needed to have them all!
Usually when I prepare large eggplants I slice them in half lengthwise and roast them, sometimes eating them plain or stuffing them with a quinoa salad of sorts. Today I was in the mood to eat something with my hands, sort of like a fry and to have something to dip the eggplant into, thus, these eggplant wedges and sumac yogurt were born.
A good excuse to make them again, I guess
- 4 baby eggplant, thinly sliced and wedged lengthways
- 2 Tbsp avocado oil (or oil of choice)
- 2 teaspoons sumac (see note)
- ⅓ cup thick natural yoghurt
- salt and pepper
- Preheat oven to 425F
- Cut eggplant into thin wedges and place in a colander. Sprinkle with kosher salt and let rest for at least 20 mins to extract excess water. Place drained eggplant on clean kitchen towel and press, squeezing out extra water.
- Place eggplant on baking tray and drizzle with oil, tossing around to ensure all pieces are lightly coated. Roast in oven for 25 minutes, flipping halfway through, till golden brown and crispy.
- Meanwhile, combine yogurt with ½ tsp of sumac and salt and pepper to taste, set aside.
- Remove eggplant from oven and sprinkle with remaining 1.5 tsp sumac and pepper.
- Serve with sumac yogurt.
Sumac is a purplish-red Middle Eastern spice made from ground, dried berries that have a slightly astringent lemony flavour. It’s available in the spice section in most supermarkets.
What do you like to make with eggplants?