Grilled Eggplant With Garlic-Cumin Vinaigrette, Feta & Herbs
Ready In: 20 mins
Serves: 4-6
Yields: 1 salad
Ingredients
Vinnaigrette
- 1 small garlic clove
- 1 1⁄2 tablespoons fresh lemon juice
- 1 small shallot, very finely diced
- 3 tablespoons extra virgin olive oil
- 1⁄2 teaspoon cumin seed, lightly toasted and ground
- kosher salt
- 1 pinch cayenne
Eggplant
- 1 large globe eggplant, trimmed and cut into 1/2-inch-thick rounds (about 1 pound)
- 3 tablespoons extra virgin olive oil, more as needed
- 1⁄4 cup crumbled feta
- 2 tablespoons coarsely chopped of fresh mint
- 2 tablespoons coarsely chopped fresh cilantro
Directions
- Make the vinaigrette:
- With a mortar and pestle, pound the garlic and a pinch of salt to a paste.
- Combine the garlic paste and 1 tbs of the lemon juice in a bowl and let sit for 10 minute.
- Combine the shallot with the remaining 1/2 tablespoon lemon juice and a pinch of salt in another small bowl and let sit for 10 minutes.
- Whisk the olive oil, cumin, and cayenne into the garlic mixture. Season to taste with salt or cayenne, if necessary.
- Grill the eggplant:
- Prepare a medium-high charcoal or gas grill fire.
- Brush both sides of the eggplant slices with olive oil and season with salt.
- Grill (covered on a gas grill; uncovered on a charcoal grill), 3 to 4 minutes.
- Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more.The interior should be grayish and soft rather than white and hard.
- Top grilled eggplant slices with the shallots, feta, and herbs. Whisk the vinaigrette and drizzle it on top. Serve immediately.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off