Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs


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A great summer dish! For a main course, I lay the eggplant over arugula tossed with the dressing.This recipe has become “an old reliable” to my list of favorites. Absolutely delicious!
Ingredients:
For the vinaigrette:
  • 1 small clove garlic
  • Kosher salt
  • 1-1/2 Tbs. fresh lemon juice
  • 1 small shallot, very finely diced
  • 3 Tbs. extra-virgin olive oil
  • 1/2 tsp. cumin seed, lightly toasted and pounded in a mortar or ground in a spice grinder
  • Pinch cayenne; more to taste
For the eggplant:
  • 1 large globe eggplant (about 1 lb.), trimmed and cut into 1/2-inch-thick rounds
  • 3 Tbs. extra-virgin olive oil; more as needed
  • Kosher salt.
  • 1/4 cup crumbled feta
  • 2 Tbs. coarsely chopped fresh mint
  • 2 Tbs. coarsely chopped fresh cilantro
Instructions

Read full directions on www.finecooking.com

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