Grilled Eggplant With Garlic Cumin Vinaigrette Feta Herbs Recipes
GRILLED EGGPLANT WITH GARLIC-CUMIN VINAIGRETTE, FETA & HERBS
Make and share this Grilled Eggplant With Garlic-Cumin Vinaigrette, Feta & Herbs recipe from Food.com.
Provided by leroca2
Categories Vegetable
Time 20m
Yield 1 salad, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Make the vinaigrette:.
- With a mortar and pestle, pound the garlic and a pinch of salt to a paste.
- Combine the garlic paste and 1 tbs of the lemon juice in a bowl and let sit for 10 minute.
- Combine the shallot with the remaining 1/2 tablespoon lemon juice and a pinch of salt in another small bowl and let sit for 10 minutes.
- Whisk the olive oil, cumin, and cayenne into the garlic mixture. Season to taste with salt or cayenne, if necessary.
- Grill the eggplant:.
- Prepare a medium-high charcoal or gas grill fire.
- Brush both sides of the eggplant slices with olive oil and season with salt.
- Grill (covered on a gas grill; uncovered on a charcoal grill), 3 to 4 minutes.
- Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more.The interior should be grayish and soft rather than white and hard.
- Top grilled eggplant slices with the shallots, feta, and herbs. Whisk the vinaigrette and drizzle it on top. Serve immediately.
Nutrition Facts : Calories 238.1, Fat 22.6, SaturatedFat 4.2, Cholesterol 8.3, Sodium 109.4, Carbohydrate 8.4, Fiber 4.2, Sugar 3.2, Protein 2.8
GRILLED EGGPLANT WITH FETA RELISH
I created this impressive light side dish for my vegetarian friends. It's easy, fast and a standout recipe for company. -Amanda Dekrey, Fargo, North Dakota
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk vinaigrette and garlic powder until combined. Stir in feta, cucumber, tomato and onion. Refrigerate, covered, until serving., Brush eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until tender. Top eggplant with feta mixture. If desired, sprinkle with basil.
Nutrition Facts : Calories 105 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 499mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.
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