Broiled Baby Eggplant Salad with Cumin, Coriander and Yogurt Dressing
- Active Time 30m
- Total Time 1h
- 11 ounces baby eggplants
- 5 ounces cherry tomatoes, halved
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, crushed
- Salt and freshly ground black pepper
- For Dressing:
- 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
Preheat the broiler (grill).
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, about 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. Stir until thoroughly blended.
Just before serving, spoon some of the dressing over the eggplant and tomatoes. Garnish with fresh coriander (cilantro) sprigs.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
111 calories; 9g total fat; 5mg cholesterol; 599mg sodium; 7g carbohydrates; 2g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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