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Active Time: 30 Minutes
Total Time: 1 Hour
Yield: Serves 6
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RECIPE INGREDIENTS
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DIRECTIONS
Preheat the broiler (grill).
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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.
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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.
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FOR DRESSING: Combine all the dressing ingredients in a bowl and stir until thoroughly blended.
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Just before serving, spoon some of the dressing over the eggplant and tomatoes. Garnish with fresh coriander (cilantro) sprigs.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 6
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