Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs

Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs
Photo by Scott Phillips

Ingredients

  • 2 Tbs. coarsely chopped fresh cilantro
  • 1 small clove garlic
  • 1 small shallot, very finely diced
  • 2 Tbs. coarsely chopped fresh mint
  • Kosher salt.
  • Kosher salt
  • 1-½ Tbs. fresh lemon juice
  • + 6 more ingredients
    • ¼ cup crumbled feta
    • Pinch cayenne; more to taste
    • 3 Tbs. extra-virgin olive oil
    • 1 large globe eggplant (about 1 lb.), trimmed and cut into ½-inch-thick rounds
    • ½ tsp. cumin seed, lightly toasted and pounded in a mortar or ground in a spice grinder
    • 3 Tbs. extra-virgin olive oil; more as needed

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 t...

View full recipe at Fine Cooking

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