Eggplant with Sumac Chicken

This can be served with the chicken mixture hot, or cold as more of a salad. Broiling and peeling the eggplants can be a little tricky, but you'll get the hang of it.

Recipe adapted from Bon Appetit. The photo is theirs.

Serves 4

Ingredients:

• 4 eggplants (mid-sized is best)

For the dressing:

• 4 Tbsp. lemon juice

• 4 Tbsp. olive oil

• 2 large garlic cloves, grated

• 1 tsp. kosher salt

• pinch of sugar

For the topping:

• 2 Tbsp. olive oil

• 1 pound ground chicken or turkey

• 1 tsp. kosher salt

• 1 tsp. cumin

• 1 Tbsp. sumac

• 2 medium tomatoes, diced

• 1/2 cup parsley, chopped

• 1/2 cup cilantro, chopped

• 1/2 cup chopped almonds

Instructions:

1. Preheat the broiler with a rack 6-8" below the top. Line a baking sheet with aluminum foil.

2. Pierce the eggplants in several places with a fork so that they don't explode and place them on the baking sheet.

3. Place the sheet under the broil for 30 minutes to an hour (depending on their size), turning the eggplants frequently so that they char on all sides. When the skin is brittle and insides are soft they are done. Take them out of the oven and pull the aluminum up around them so that they can steam. After about 20 minutes you can pull the skin off. Place the peeled eggplants in a colander to drain while you make the topping.

4. Make the dressing by combining all of the ingredients in a small bowl. Taste and add more salt or sugar to taste. Set the dressing aside for now.

5. Heat the olive oil in a large pan then add the chicken, salt, cumin and sumac and stir regularly until the chicken is cooked through and starting to brown.

6. To serve, place an eggplant on each plate or in shallow bowls. Pour some of the dressing over the top of each one, reserving some dressing for the top. Divide the chicken mixture on top of each eggplant, and then layer on the diced tomatoes, parsley and cilantro. Drizzle the remaining dressing on each one, and then top with almonds.