Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs

Ingredients

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

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