Grilled Eggplant with Garlic-Cumin Vinaigrette

Category: Side Dish

Cuisine: greek

Ready in 45 minutes
by clarekappelgravolet

Ingredients

2 large eggplants cut into uniform slices, 3/4 inch thick

salt for salting eggplant

olive oil for brushing on eggplant

1/4 cup mint fresh, chopped

1/4 cup cilantro fresh, chopped

crumbled feta

1 tsp garlic puree or finely minced

1/2 tsp salt

3 tbsp lemon juice

2 tbsp shallots or red onion finely minced

1/2 tsp cumin

pinch cayenne or aleppo pepper

1 tsp mediteranean seasoning

6 tbsp oive oil


Directions

1. Cut both ends off the eggplants and cut into 3/4 inch thick slices 2. If salting the eggplant, lay out slices on paper towel and sprinkle with salt. Let the eggplant sit about 20 minutes, or until beads of water release. Then turn over and sprinkle with salt and let sit about 20 minutes more. Dab off beads of water. (Prep any sauces while eggplant is sitting.) 3. Combine all dressing ingredients and whisk (or put in food processor) until well combined. Allow to sit for at least ten minutes before serving. 4. Lay eggplant slices on grill or hot skillet, for about 3-4 minutes each side. 5. Arrange eggplant on a play, drizzle with dressing, sprinkle feta and herbs

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