 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
|
Ingredients:
2 medium shallot, thinly sliced |
1 tablespoon vinegar (red-wine, sherry, or balsamic) |
1 medium eggplant, peeled and sliced 1/2 inch thick crosswise (about 1 lb.) |
1/4 cup extra-virgin olive oil |
1 pinch ground cumin |
1 pinch ground coriander |
1/4 teaspoon kosher salt, more to taste |
1 few grinds black pepper |
1 tablespoon chopped fresh parsley |
1 tablespoon mint |
Directions:
1. Toss the shallots and vinegar in a medium bowl; set aside. Prepare a medium grill fire. Put the eggplant in a bowl and sprinkle with 2 Tbs. of the oil, the cumin, coriander, salt, and pepper; toss to coat. Grill until well browned and softened, 3 to 5 minute per side. When cool, cut into 1/2-inch dice. Toss in the bowl with the shallots; add the herbs. Transfer to a serving bowl. Just before serving, drizzle with the remaining 2 Tbs. oil and season with salt.
|
|