The steak for vegans... Grilled Eggplant!

By The Mediterranean Dish · 25 min

Ingredients

Instructions

1. Slice the eggplant into ½-inch rounds, lay them on a tray lined with paper towel, salt generously and leave for 20 to 30 minutes until beads of water form.
2. Wipe the eggplant dry and remove the excess salt.
3. In a small bowl, combine 3 tablespoons extra virgin olive oil with the lemon juice, minced garlic and chopped jalapeno. Add a pinch of kosher salt and set aside.
4. Heat a gas grill or indoor griddle to medium-high and lightly oil the grates, making sure it is fully hot.
5. Brush one side of each eggplant slice with extra virgin olive oil and place them on the grill, oiled side down.
6. Grill for 3 to 4 minutes until char marks form on the bottom, then turn, brush the other side with olive oil and grill another 3 to 4 minutes until tender with good char marks on both sides.
7. Arrange the grilled eggplant on a large platter, immediately sprinkle with 1 to 2 teaspoons sumac and spoon the jalapeno oil over everything.
8. Serve with whipped feta if you like, and warm pita bread.

Summarized from The Mediterranean Dish's video. Watch it for the details.