How to make it

  • Brush both sides of the eggplant lightly with oil.
  • Grill turning once until just tender and slightly colored.
  • Cut into quarters.
  • Combine remaining oil, vinegar, lemon juice, cumin and coriander.
  • Season with salt and pepper and mix thoroughly.
  • Add the warm eggplant, mix well and chill for atleast 2 hours.
  • Add the cucumber and tomatoes toss gently.]
  • Transfer to serving dish and spoon yogurt on top.
  • Garnish with parsley and serve.

People Who Like This Dish 3
Reviews & Comments 1

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    " It was excellent "
    elgab89 ate it and said...
    Great salad to accompany BBQ!
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