Fresh Tomato Salad With Cayenne Grilled Eggplant

TimeOdd Foody = Grilled Eggplant

Bright up the dinner table with this colorful vegetarian meal.

Fresh Tomato Salad With Cayenne Grilled Eggplant

YIELD: 6 servings


  • 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


  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.
Nutritional Information (per serving): Calories 205; Protein 3g; Carbohydrate 12g; Total Fat 17g; Saturated Fat 3g; Dietary Fiber 5g; Sodium 260mg.

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