Spiced Eggplant (Aubergine) Salad

Name: Spiced Eggplant (Aubergine) Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 small eggplants, sliced; 5 tablespoons olive oil; 1/4 cup red wine vinegar; 3 garlic cloves, crushed; 1 tablespoon lemon juice; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 cucumber, preferably Lebanese, very thinly sliced; 2 tomatoes, home-grown, not supermarket varieties, very thinly sliced; 1/4 cup kalamata olive, pitted, halved; 2 tablespoons yoghurt, preferably creamy Greek yoghurt; salt, to taste; fresh ground black pepper, to taste; flat leaf parsley, chopped, to garnish

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Recipe by bluemoon downunder

A Middle-Eastern-influenced Greek salad which is great served with warm pita bread or crusty rolls as a starter or as one of several mezze dishes, or to accompany grilled meats or pilaf. I have adapted this recipe from one I found in 'The Taste of Greece' and I am posting it for the 2005 Zaar World Tour. When I've made this, I just haven't noted how long it takes to grill the eggplant, so the 10 minutes below is a guesstimate. I have not included the chilling time required in the calculations for preparation and cooking times. This is very much a prepare-ahead salad.

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READY IN: 25mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

2

small eggplants, sliced
5

tablespoons olive oil
¹⁄₄

cup red wine vinegar
3

garlic cloves, crushed
1

tablespoon lemon juice
¹⁄₂

teaspoon ground cumin
¹⁄₂

teaspoon ground coriander
¹⁄₂

cucumber, preferably Lebanese, very thinly sliced
2

tomatoes, home-grown, not supermarket varieties, very thinly sliced
¹⁄₄

cup kalamata olive, pitted, halved
2

tablespoons yoghurt, preferably creamy Greek yoghurt
salt, to taste
fresh ground black pepper, to taste
flat leaf parsley, chopped, to garnish

DIRECTIONS

Preheat the grill, brush the eggplant slices lightly with some of the oil and cook under a high heat, turning once, until golden. Cut into quarters.
Mix together the remaining oil, vinegar, garlic, lemon juice, cumin and coriander; season to taste with salt and pepper; mix thoroughly; add the warm eggplant quarters, stir well and chill for at least 2 hours.
Transfer the chilled eggplant mixture to a serving dish, and add the cucumber, tomatoes and olives; spoon the yoghurt on top, sprinkle with parsley and serve.

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