Ingredients

1 small shallot, minced

2 tablespoons Champagne vinegar or fresh lemon juice

1/4 teaspoon (or more) ground sumac* (optional)

1/4 teaspoon ground cumin

7 tablespoons (or more) extra-virgin olive oil, divided

1 1/2 cups (loosely packed) fresh Italian parsley leaves

1 1/2 cups (loosely packed) arugula, torn if large

1 cup (loosely packed) small fresh basil leaves

1 cup (loosely packed) torn fresh sorrel or baby spinach leaves

1 cup (loosely packed) fresh mint leaves

1/3 cup (loosely packed) 1-inch pieces fresh chives

1/3 cup (loosely packed) fresh chervil leaves (optional)

• 2 10- to 12-ounce eggplants, stems cut off
• Coarse kosher salt
• Nasturtium blossoms or other edible flowers (optional)

Description

Make This Turkish-inspired Side Dish Into A Light Summer Main Course By Adding Grilled Shrimp Or Chicken Or By Simply Sprinkling With Goat...

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