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  1. Meals & Cooking
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  3. Cayenne Grilled Eggplant with Fresh Tomato Salad

Cayenne Grilled Eggplant with Fresh Tomato Salad

By The Good Housekeeping Test KitchenPublished: Aug 22, 2016
Food, Vegetable, Produce, Ingredient, Food group, Cuisine, Leaf vegetable, Dish, Recipe, Garnish,
Mike Garten
Yields:
6 serving(s)
Prep Time:
15 mins
Total Time:
30 mins
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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

    1. 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.
    2. 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.
    3. Step 3Arrange eggplant on a large serving platter. Top with tomato mixture. Drizzle with yogurt mixture. Garnish with additional mint leaves, if desired.
From: Good Housekeeping US
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