Sumac-Roasted Eggplant Finished with Middle Eastern Infused Olive Oil Blend

Silky eggplant turns deeply browned at the edges and tender in the center, while red onion softens, cherry tomatoes blister, and fresh parsley adds a bright finish. A drizzle of Middle Eastern Infused Olive Oil Blend brings warm, aromatic depth that ties the whole dish together, making this an easy side for weeknight dinners, entertaining, or a Sunday table spread.

Garden Infuzions

Sumac-Roasted Eggplant Finished with Middle Eastern Infused Olive Oil Blend

Charred eggplant wedges roast until silky and browned, then finish with bright lemon, sumac, parsley, and the warm spice notes of Middle Eastern Infused Olive Oil Blend for a bold, cozy side dish.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 people

Course: Appetizer, Side Dish

Cuisine: Mediterranean, Middle Eastern

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 medium eggplants cut into 1-inch wedges
• 1 medium red onion cut into thin wedges
• 1 pint cherry tomatoes
• 3 tablespoons olive oil
• 2 tablespoons Middle Eastern Infused Olive Oil Blend
• 1 1/2 teaspoons kosher salt
• 1 teaspoon ground sumac
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 2 tablespoons crumbled feta cheese optional

Equipment

• 1 large rimmed baking sheet lined with parchment paper
• 1 Large mixing bowl for tossing the vegetables
• 1 Chef’s knife for cutting the eggplant and onion
• 1 Cutting board sturdy prep surface
• 1 set Measuring spoons for seasoning and oil

Method

 

Instructions

1. 1. Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
2. 2. Toss the eggplant wedges, red onion, and cherry tomatoes with the olive oil, kosher salt, sumac, cumin, and black pepper in a large bowl.
3. 3. Spread the vegetables in a single layer on the baking sheet, making sure the eggplant has room around it.
4. 4. Roast for 25 to 30 minutes, flipping once halfway through, until the eggplant is tender and browned and the tomatoes are blistered.
5. 5. Transfer the vegetables to a serving platter and drizzle with the Middle Eastern Infused Olive Oil Blend and lemon juice.
6. 6. Finish with chopped parsley and feta, if using, then serve warm.

Notes

Use firm eggplants with smooth skin for the best texture, and don’t crowd the pan or the vegetables will soften before they brown. The finishing drizzle is added after roasting so the blend stays fragrant and bright.

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Recipe Tips

Cut the eggplant into even wedges so it roasts at the same pace, and leave a little space on the pan so the edges can brown instead of steaming. If your eggplant looks especially dry, brush it lightly with olive oil before seasoning.

Serving Suggestions

Serve this with grilled chicken, rice, warm flatbread, or a simple cucumber salad. It also works nicely as part of a mezze-style spread with hummus, olives, and tahini.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm gently in a low oven or enjoy it at room temperature.

Variations

Add crumbled feta after roasting for a salty finish, or tuck in chickpeas on the pan for a heartier vegetable plate. You can also swap the parsley for mint if you want a cooler herbal note.

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