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–+ servings
250ml Middle Eastern Infused Olive Oil Blend – For hummus and meats
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
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Appetizer, Side Dish
Cuisine: Mediterranean, Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

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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