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Grilled Cayenne Eggplant with Tomato Salad

Servings

Ingredients

2pounds eggplants (1 large or 2 medium)cut lengthwise into 1/2″ thick slices
1/4cup plus 3 tablespoon extra-virgin olive oil
1teaspoon ground coriander
1teaspoon ground cayenne pepper
1/4cup packed fresh mint leavesfinely chopped, plus more for garnish
3small fresh red Fresno chiles or other hot chilesfinely chopped
2tablespoons lemon juice
2tablespoons red wine vinegar
1/2 teaspoon salt
1/2pint cherry or grape tomatoeshalved, about 1 1/2 cup (or 1 large tomato, diced)
1/4cup greek yogurt, plain
2tablespoons milk

Instructions

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.