My love for eggplants keeps them on the weekly grocery list and experiments in the kitchen exciting. This one is simple, the flavors a bit Mediterranean and a bit Italian.
Lets talk about the oil I used to brush the eggplants. It is olive oil infused with fresh oregano and lots of lemon juice which was infusing for about a month. You can use any infused oil or just plain olive oil with chopped oregano and lemon juice.
The diagonal cuts on the eggplant helps it absorb the flavors of the oil and then the dressing so spend a few minutes to get that right.
The sauce is a yoghurt dill sauce called Cacik’ – you can find the basic recipe here. I used very light cucumbers this time given it was dressing up the main star – Eggplant.
Sumac spice is a pantry favorite of mine. I use it often to top off rice with dried mint or raita or hummus. It adds a tangy lemony spark to anything.
Oregano infused oil
- Take a cup of olive oil with 1/2 cup chopped oregano and juice of 1 lemon. Store to infuse for 4 weeks or use fresh.
- 4 Large long eggplants
- 1/3 cup oregano infused oil ( fresh or aged)
- Himalayan salt
- A cup of Cacik’ and fresh dill for finishing
- 1 tbsp Za’atar
- 1 tbsp Sumac powder
- Wash and slice the eggplants in half.
- Make diagonal incisions to get a diamond like pattern on the flesh
- Brush then a few times with the oregano oil and sprinkle some salt.
- Roast in 400 degree oven for about 30 mins. You should see the flesh brown and softened but not charred
- Let them cool and put them on the serving platter.
- Top with yoghurt sauce (Cacik’) and sprinkle with Za’atar, Sumac and some fresh dill