Grilled Spiced Eggplant Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve this with any grilled lamb dish, or as an brunch salad with warm pita bread points brushed with live oil. This salad must chill for 2 hours for the flavors to develope. Ingredients:
2 small eggplants, sliced into 1/4 rounds |
5 tbl. extra virgin olive oil |
1/4 cup red wine vinegar |
2 garlic cloves crushed |
1 tbl. fresh lemon juice |
1/2 tsp. ground cumin |
1/2 tsp. ground coriander seed |
1/2 cucumber, thinly sliced |
2 ripe tomatoes, sliced into small wedges (1/2 thick) |
2 tbl. plain yogurt (greek if you can find it) |
salt |
pepper |
flat leaf parsley to garnish |
Directions:
1. Brush both sides of the eggplant lightly with oil.
2. Grill turning once until just tender and slightly colored.
3. Cut into quarters.
4. Combine remaining oil, vinegar, lemon juice, cumin and coriander.
5. Season with salt and pepper and mix thoroughly.
6. Add the warm eggplant, mix well and chill for atleast 2 hours.
7. Add the cucumber and tomatoes toss gently.]
8. Transfer to serving dish and spoon yogurt on top.
9. Garnish with parsley and serve.
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