September 23, 2025 Plume Ridge Bottle Shop

Roasted Eggplant with Sumac Recipe

There’s something magical about eggplant when it’s roasted just right. It transforms from a humble, slightly bitter vegetable into something silky, smoky, and rich. Add in a zesty twist of sumac, the tang of red onion agrodolce, the burst of sweet cherry tomatoes, and the creamy drizzle of tahini, and you’ve got yourself a dish that’s savory, zesty, fresh, and creamy all at the same time.

This dish is savory, zesty, fresh and creamy all at the same time. It’s hearty enough to be a main dish for a vegetarian meal, yet versatile enough to serve as a side. Fresh mint ties everything together with brightness, and the tahini sauce makes it irresistibly satisfying.

Better yet? It pairs wonderfully with wine. A crisp, refreshing Grüner Veltliner highlights the dish’s herbal and zesty qualities, while a lively Riesling complements the balance of savory and sweet. Whether you’re planning a casual dinner or looking for a vibrant dish to impress guests, this one delivers.

Ingredients (Serves 4)

2 medium eggplants
1 large red onion, thinly sliced
1 cup cherry tomatoes, halved
3 tbsp olive oil (plus extra for drizzling)
2 tbsp red wine vinegar
2 tsp honey (or maple syrup for vegan option)
2 tbsp tahini
1 tbsp lemon juice
2 tbsp warm water (to thin tahini sauce)
1 tsp ground sumac
Fresh mint leaves, for garnish
Salt and freshly ground black pepper

Instructions

Step 1: Roast the Eggplant

Preheat oven to 425°F (220°C).
Cut eggplants into thick slices (about 1/2 inch). Brush both sides generously with olive oil and season with salt and pepper.
Arrange on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden brown and tender.

Step 2: Make the Red Onion Agrodolce

In a skillet, heat 1 tablespoon olive oil over medium heat.
Add the sliced red onion and cook until softened, about 8 minutes.
Stir in the red wine vinegar and honey. Cook for another 5 minutes, until the onions are glossy and sweet-tangy. Set aside.

Step 3: Roast the Cherry Tomatoes

Place halved cherry tomatoes on a baking sheet.
Drizzle with olive oil, sprinkle with salt, and roast for 10–12 minutes, until softened and slightly caramelized.

Step 4: Make the Tahini Sauce

In a small bowl, whisk together tahini, lemon juice, warm water, and a pinch of salt.
Adjust consistency by adding more water if needed—it should be smooth and pourable.

Step 5: Assemble the Dish

Arrange roasted eggplant slices on a serving platter.
Spoon over the red onion agrodolce.
Scatter roasted cherry tomatoes on top.
Drizzle generously with tahini sauce.
Sprinkle with ground sumac and garnish with fresh mint leaves.

How to Serve

This roasted eggplant with sumac can shine in different ways:

As a main course with a side of warm pita or couscous.
As a side dish alongside grilled chicken, lamb, or fish.
As part of a mezze spread, with hummus, tabbouleh, and olives.

It’s versatile, beautiful on the plate, and tastes like sunshine on a fork.

Wine Pairing

This dish is wonderfully wine-friendly. The creamy tahini, savory eggplant, and tangy onions create a natural harmony with white wines that have both acidity and aromatic lift.

Grüner Veltliner: With its peppery, herbal notes and refreshing acidity, Grüner highlights the sumac and mint beautifully. It keeps the dish bright and lively.
Riesling: A dry or off-dry Riesling is equally excellent, enhancing the sweet-and-sour agrodolce while cutting through the creaminess of the tahini. German Rieslings are a classic match here.