Tangy Spiced Eggplant Salad |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This dish works well for a summer barbecue and makes a for a nice light lunch of dinner sidedish. Tangy and slightly spiced, this salad please both vegetarians and non-vegeatarians. Every time I've made it, it's received rave reviews! Read more ! Ingredients:
# 2 medium eggplants sliced into 1/2 slices (crosswise) |
# 7 tablespoons olive oil (extra vigrin) |
# 1/2 cup balsamic vinegar |
# 2 garlic cloves minced finely |
# 2 tablespoons fresh lemon juice |
# 1 teaspoon ground cumin |
# 1 teaspoon ground coriander |
# 1/2 cucumber thinly sliced |
# 3 tomatoes thinly sliced |
# 1/4 cup plain yogurt |
# salt and pepper to taste |
Directions:
1. Brush olive oil on eggplant slices and grill (or broil) until golden brown on both sides. The eggplant should be tender. Allow slices to cool before cutting into quarters.
2. Mix remaining olive oil with garlic, lemon juice, cumin, coriander, and vinegar. Season with salt and pepper then pour into a dish over the warm eggplant. Chill for at least 2 hours, up to over night.
3. Toss cucumber and tomato with chilled eggplant. Drizzle yogurt on top before serving.
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