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What You Need: 

  • 2 lb. medium eggplants, cut lengthwise into 1/2″ thick slices
  • 1/4 c. plus 3 tbsp. extra-virgin olive oil
  • 1 tsp. ground coriander
  • 1 tsp. cayenne (ground red) pepper
  • 1/4 c. packed fresh mint leaves, finely chopped, plus more for garnish
  • 3 small fresh red Fresno chiles or other hot chiles, finely chopped
  • 2 tbsp. lemon juice
  • 2 tbsp. red wine vinegar
  • 1/2 pt. (about 1 1/2 c.) multicolored cherry or grape tomatoes, halved
  • 1/4 c. Greek yogurt
  • 2 tbsp. milk

How To: 

  1. Heat grill on med. Brush eggplant all over with 1⁄4 cup oil. Sprinkle with coriander, cayenne and, 1⁄4 teaspoon salt. Grill 10 to 12 minutes or until tender.
  2. Meanwhile, in a medium bowl, whisk mint, chiles, lemon juice, vinegar, remaining 3 tablespoons oil, and 1⁄2 teaspoon salt until well combined. To vinaigrette, add tomatoes; toss to combine. In a small bowl, stir yogurt and milk.
  3. Arrange eggplant on a large serving platter. Top with tomato mixture. Drizzle with yogurt mixture. Garnish with additional mint leaves, if desired.