Broiled Baby Eggplant Salad with Cumin, Coriander and Yogurt Dressing
11 ounces baby eggplants
Preheat the broiler (grill).
5 ounces cherry tomatoes, halved
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 clove garlic, crushed
salt and freshly ground black pepper
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
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.
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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