From: Good Housekeeping US
Cayenne Grilled Eggplant with Fresh Tomato Salad

Yields:
6 serving(s)
Prep Time:
15 mins
Total Time:
30 mins
Bright up the dinner table with this colorful vegetarian meal.
This is an H3
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Ingredients
- 2 lb. medium eggplants, cut lengthwise into 1/2" thick slices
- 1/4 cup plus 3 Tbsp. extra-virgin olive oil
- 1 tsp. ground coriander
- 1 tsp. cayenne (ground red) pepper
- 1/4 cup packed fresh mint leaves, finely chopped, plus more for garnish
- 3 small fresh red Fresno chiles or other hot chiles, finely chopped
- 2 Tbsp. lemon juice
- 2 Tbsp. red wine vinegar
- 1/2 pt. (about 1 1/2 c.) multicolored cherry or grape tomatoes, halved
- 1/4 cup Greek yogurt
- 2 Tbsp. milk
Directions
- Step 1Heat grill on med. Brush eggplant all over with 1⁄4 cup oil. Sprinkle with coriander, cayenne and, 1⁄4 teaspoon salt. Grill 10 to 12 minutes or until tender.
- Step 2Meanwhile, in a medium bowl, whisk mint, chiles, lemon juice, vinegar, remaining 3 tablespoons oil, and 1⁄2 teaspoon salt until well combined. To vinaigrette, add tomatoes; toss to combine. In a small bowl, stir yogurt and milk.
- Step 3Arrange eggplant on a large serving platter. Top with tomato mixture. Drizzle with yogurt mixture. Garnish with additional mint leaves, if desired.
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