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Recipe

Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs

Scott Phillips

Yield: Serves four to six as a side dish.

Grilling eggplant is a fantastic way to add a smoky note to its sweet flavor. Watch the video to learn how to ensure that your eggplant cooks all the way through without getting too charred on the outside. This dish looks especially nice served on a platter, with the feta and herbs scattered over grilled eggplant

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

Nutritional Information

      Nutritional Sample Size with grilled eggplant
      Calories (kcal) : 160
      Fat Calories (kcal): 130
      Fat (g): 15
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 5
      Sodium (mg): 260
      Carbohydrates (g): 6
      Fiber (g): 3
      Protein (g): 2

Preparation

Make the vinaigrette:

  • With a mortar and pestle, pound the garlic and a pinch of salt to a paste, or mince the garlic, sprinkle with salt, and mash into a paste with the side of a chef’s knife.
  • Combine the garlic paste and 1 Tbs. of the lemon juice in a small bowl and let sit for 10 minutes. Combine the shallot with the remaining 1/2 Tbs. lemon juice and a pinch of salt in another small bowl and let sit for 10 minutes. Whisk the olive oil, cumin, and cayenne into the garlic mixture. Season to taste with salt or cayenne, if necessary.

Grill the eggplant:

  • Prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil and season with salt. Grill (covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard.
  • Top grilled eggplant slices with the shallots, feta, and herbs. Whisk the vinaigrette and drizzle it on top. Serve immediately.

Reviews

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Reviews

  • tberdennikova | 12/02/2016

    YUMMY!

  • Nade716 | 11/01/2015

    This dish was absolutely perfect and delicious. I doubled the recipe and followed it exactly as it was written. Do not change a thing. There's a video included in the link which I watched and really helped. We accompanied the dish with BBQ burgers, baked beans and potato salad. It added freshness and tang to the menu. This will definitely be a staple.

  • Dparkercooks | 07/11/2015

    Easy and fast. I served it over a bed of kale.

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