1/2 Teaspoon Cumin Seed, Lightly toasted and pounded in a mortar
Pinch of Cayenne
For Eggplant- ! Large Eggplant , trimmed and cut into 1/2 inch thick rounds.
3 Tablespoons Extra- Virgin Olive Oil; more if needed
Kosher Salt
1/4 Cup Crumbled Feta
2 Tablespoons Coarsely Chopped Fresh Mint
2 Tablespoons Coarsely Chopped Fresh Cilantro
Instructions
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.
nutrition information (per serving)-
Size - with grilled eggplant; Calories (kcal)-
160; Fat (g)- fat g 15; Fat Calories (kcal)- 130;
Saturated Fat (g)- sat fat g 3; Protein (g)-
protein g 2; Monounsaturated Fat (g)- 10;
Carbohydrates (g)- carbs g 6; Polyunsaturated Fat
(g)- 1.5; Sodium (mg)- sodium mg 260; Cholesterol
(mg)- cholesterol mg 5; Fiber (g)- fiber g 3;
Originally Submitted
12/31/2014
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