Roasted Eggplant and Figs with Sumac and Yogurt
Chef Ella Murphy made this for my first cookbook, and it has remained one of the most requested recipes ever since. I love the contrast here: soft, caramelized eggplant, warm sweet figs, cool yogurt, and the bright red sparkle of sumac. The peppadew peppers bring another little twist too, something sweet, sour, and slightly sharp that keeps the whole dish from feeling too soft. Then come the herbs, which are very important here. Parsley, basil, dill, chives, tarragon, whatever you can gather, all make the whole thing feel green and alive. The yogurt at the bottom is not just a garnish but a foundation, something cool and tangy for all those roasted, jammy flavors to land on. It is the sort of dish that feels generous, a little surprising, and very beautiful on the table.
In this Recipe
- Preheat the oven to 400°F.
- Slice the eggplant into 1 inch thick rounds, then cut each round into 6 wedges.
- Place on a baking sheet, drizzle with olive oil and season with sea salt. Place in the oven and bake for 20 minutes. Remove from the oven and add the figs, cut side up. Place in the oven and bake for another 5 minutes. The figs should be warmed through and the eggplant will be caramelized and tender.
- Spread the yogurt in a shallow bowl. Season with the olive oil, sumac, sea salt and black pepper. Layer the eggplant, figs, and peppers into the bowl, seasoning each layer with olive oil. Garnish the bowl with the herbs and a final sprinkle of black pepper.
- Enjoy with a thick slice of toasted and crusty bread.
