Broiled Baby Eggplant Salad with Cumin, Coriander and Yogurt Dressing

(4 votes)

11 ounces baby eggplants
5 ounces cherry tomatoes, halved
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 clove garlic, crushed
salt and freshly ground black pepper
For Dressing:
1/4 cup plain yogurt
1/4 cup sour cream
1 clove garlic
1/2 teaspoon freshly grated ginger
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 tablespoon finely chopped fresh coriander, plus sprigs of fresh coriander for garnish

Preheat the broiler (grill).

Using a sharp knife, slice the eggplant lengthwise into 3 or 4 segments, leaving the stem section intact. Fan out the slices. Brush with a little oil and broil (grill) on both sides until the eggplant is tender and slightly golden, 3-4 minutes.

Arrange the eggplants and the cherry tomatoes on a serving platter. Combine the olive oil, vinegar, garlic and salt and pepper in a small bowl. Whisk until well blended. Drizzle over the eggplants and tomatoes and allow to cool to room temperature.

FOR DRESSING: Combine all the dressing ingredients in a bowl and stir until thoroughly blended.

Just before serving, spoon some of the dressing over the eggplant and tomatoes. Garnish with fresh coriander (cilantro) sprigs.

Serves 4-6


This was simply wonderful. My husband said it's the kind of dinner people would pay lots of money for in a restaurant. It's really hot in Delaware right now, so I did not use the broiler - simply put the eggplant on the grill. YUM YUM!
Anonymous, Dover, De

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