Grilled Cayenne Eggplant with Tomato Salad
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Serves6 ()
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Ingredients
- 2 pounds eggplants (1 large or 2 medium) cut lengthwise into 1/2" thick slices
- 1/4 cup plus 3 tablespoon extra-virgin olive oil
- 1 teaspoon ground coriander
- 1 teaspoon ground cayenne 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 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/2 pint cherry or grape tomatoes halved, about 1 1/2 cup (or 1 large tomato, diced)
- 1/4 cup greek yogurt, plain
- 2 tablespoons milk
Directions
- Heat grill on medium. Brush eggplant all over with 1⁄4 cup oil. Sprinkle with coriander, cayenne and, 1⁄4 teaspoon salt. Grill 5 minutes per side or until tender.
- Meanwhile, in a medium bowl, whisk mint, chiles, lemon juice, vinegar, remaining 3 tablespoons oil, and salt until well combined. Add tomatoes; toss to combine. In a small bowl, stir yogurt and milk.
- Arrange eggplant on a large serving platter. Top with tomato mixture. Drizzle with yogurt mixture. Garnish with additional mint leaves, if desired.
Nutrition Facts
Grilled Cayenne Eggplant with Tomato Salad
Amount Per Serving
Calories 325
Calories from Fat 252
% Daily Value*
Total Fat 28g
43%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 20g
Cholesterol 1mg
0%
Sodium 188mg
8%
Potassium 335mg
10%
Total Carbohydrates 20g
7%
Dietary Fiber 5g
20%
Sugars 9g
Protein 3g
6%
Vitamin A
8%
Vitamin C
44%
Vitamin D0%
Calcium
3%
Iron
6%
* Percent Daily Values are based on a 2000 calorie diet.
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