Grilled Cayenne Eggplant with Tomato Salad
Servings
6
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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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