Name: Cayenne Grilled Eggplant with Fresh Tomato Salad
Prep time: 15 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 2 lb. medium eggplants, cut lengthwise into 1/2" thick slices; 1/4 c. plus 3 Tbsp. extra-virgin olive oil; 1 tsp. ground coriander; 1 tsp. cayenne (ground red) pepper; 1/4 c. 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 c. Greek yogurt; 2 tbsp. milk

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.

Cayenne Grilled Eggplant with Fresh Tomato Salad

This is an H3

Ingredients

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