Ingredients

How to make it

  • Heat a grill to medium.
  • Brush the eggplant and bell peppers evenly with 1/4 cup of the olive oil, then season them with 2 teaspoons of kosher salt (or 1 teaspoon table salt) and pepper to taste.
  • In a small bowl, whisk together the remaining olive oil, garlic, lemon juice, coriander, cumin, yogurt, mint and 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt). Set aside.
  • Grill the vegetables, turning once, until tender and caramelized, about 16 to 18 minutes. Move the vegetables as needed to ensure even cooking. Transfer the vegetables to a platter, rewhisk the dressing, then pour it over vegetables.
  • (Recipe from the June 2009 issue of Cook’s Illustrated magazine)

Reviews & Comments 9

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  • quaypocooks 3 years ago
    This has all my favorite ingredients! Thanks for the recipe.
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    " It was excellent "
    unicorn4 ate it and said...
    Fantastic Recipe,I will hace to make your dish as soon as I can, also your dressinf what can I say. Well done and Thank you
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    " It was excellent "
    noola ate it and said...
    sounds a great! Thanks for sharing this recipe..
    Was this review helpful? Yes Flag
    " It was excellent "
    sparow64 ate it and said...
    This sounds fantastic! Will be trying this one.
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    " It was excellent "
    turtle66 ate it and said...
    5'S Mike.
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    " It was excellent "
    victoriaregina ate it and said...
    Okey Dokey I like smokey. Nice recipe and my 5.
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    " It was excellent "
    wynnebaer ate it and said...
    Fantastic post, Michael...I'll be there before Juels..I live much closer....LOL
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    " It was excellent "
    juels ate it and said...
    I am coming over to your house tonight! LOL This looks lovely! Very nice dressing here, too! I am drooling!
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    " It was excellent "
    momo_55grandma ate it and said...
    all wonderful flavors on a grill nice post high5 thanks bunches
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