Tangy Spiced Eggplant Salad
From williams94086 17 years ago
- 120 minutes to make
- Serves 6
This dish works well for a summer barbecue and makes a for a nice light lunch of dinner sidedish. Tangy and slightly spiced, this salad please both vegetarians and non-vegeatarians. Every time I've made it, it's received rave reviews!
Ingredients
- # 2 medium eggplants sliced into 1/2" slices (crosswise) shopping list
- # 7 tablespoons olive oil (extra vigrin) shopping list
- # 1/2 cup balsamic vinegar shopping list
- # 2 garlic cloves minced finely shopping list
- # 2 tablespoons fresh lemon juice shopping list
- # 1 teaspoon ground cumin shopping list
- # 1 teaspoon ground coriander shopping list
- # 1/2 cucumber thinly sliced shopping list
- # 3 tomatoes thinly sliced shopping list
- # 1/4 cup plain yogurt shopping list
- # salt and pepper to taste shopping list
How to make it
- Brush olive oil on eggplant slices and grill (or broil) until golden brown on both sides. The eggplant should be tender. Allow slices to cool before cutting into quarters.
- Mix remaining olive oil with garlic, lemon juice, cumin, coriander, and vinegar. Season with salt and pepper then pour into a dish over the warm eggplant. Chill for at least 2 hours, up to over night.
- Toss cucumber and tomato with chilled eggplant. Drizzle yogurt on top before serving.
The Rating
Reviewed by 3 people-
Good recipe!
orangeskipper
in Redding loved it
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Yum I am going to make this vegan!
gainesvegan
in Gainesville loved it
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Reviews & Comments 4
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Your Comments
" It was excellent "
" It was excellent "