Grilled Cayenne Eggplant with Tomato Salad

Serves6 ()

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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

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 208 Calories from Fat 153

% Daily Value*

Total Fat 17g 26%

Saturated Fat 3g 15%

Polyunsaturated Fat 2g

Monounsaturated Fat 12g

Cholesterol 2mg 1%

Sodium 209mg 9%

Potassium 503mg 14%

Total Carbohydrates 13g 4%

Dietary Fiber 5g 20%

Sugars 8g

Protein 3g 6%

Vitamin A 4%

Vitamin C 46%

Vitamin D0%

Calcium 4%

Iron 5%

* Percent Daily Values are based on a 2000 calorie diet.

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