Sumac-Roasted Eggplant

4 Chinese eggplants

2 tablespoons (30 mL) avocado oil

1¼ teaspoons (6 mL) ground sumac, plus more for serving

½ teaspoon (2 mL) salt Freshly cracked black pepper

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Cut the eggplants in half lengthwise. Using a paring knife, score the halves diagonally, spaced ½ inch (1 cm) apart. Place the eggplant cut side up on the prepared baking sheet.

Brush the eggplant with the avocado oil. Sprinkle with the sumac, salt, and lots of pepper. Turn the eggplant halves over so they are cut side down on the baking sheet. Transfer to the oven and roast until soft and golden brown on the cut side, about 45 minutes.

Maple Tahini Drizzle

2 tablespoons (30 mL) tahini

1 tablespoon (15 mL) pure maple syrup

1 tablespoon (15 mL) water

⅛ teaspoon (0.5 mL) salt

In a small bowl, whisk together the tahini, maple syrup, water, and salt.

For serving

Flaky sea salt

1⁄3 cup (75 mL) packed fresh mint leaves, thinly sliced

To serve, pile the eggplant on a serving platter. Spoon the maple tahini drizzle over the eggplant. Sprinkle with a bit more sumac, flaky sea salt, and mint. Store leftovers in an airtight container in the fridge for up to 2 days. (I like to chop and fry the leftover eggplant, then add a bit of water and any leftover maple tahini drizzle until warmed through.)