Eggplant with Grapes, Feta, Lemony Tahini

aarp.org

Debbie Fenner

subheading: For the eggplant:

¼ cup extra-virgin olive oil, plus more as needed

2 medium globe eggplants (1½ lb. total)

1 teaspoon ground sumac, plus more as needed

Kosher salt and freshly ground black pepper

8 ounces seedless grapes, preferably green

1 large red onion (12 oz.), halved and sliced

1 fresh red chile, such as Fresno, halved and finely chopped

Juice of 1 lemon

3 ounces feta cheese, crumbled

subheading: For the spiced tahini:

½ cup well-stirred tahini

¼ cup fresh lemon juice (from 1 to 2 lemons)

2 garlic cloves, minced or finely grated

1 teaspoon ground coriander

1 teaspoon ground sumac

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper, or more to taste

subheading: For serving (optional):

Generous handful of fresh tender herbs (such as mint, cilantro, parsley, and/or dill), roughly chopped or torn

Toasted pine nuts

Pomegranate arils

Hot honey, for drizzling

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