Ingredients
-
-
1
-
1 1/2
-
1
-
3
-
1/2
-
-
1
-
-
1
-
3
-
1/4
-
2
-
2
-
Directions
Grilled Eggplant With Garlic-Cumin Vinaigrette, Feta & Herbs, Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs, Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs
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Steps
|
1
Done
|
Make the Vinaigrette: |
|
2
Done
|
With a Mortar and Pestle, Pound the Garlic and a Pinch of Salt to a Paste. |
|
3
Done
|
Combine the Garlic Paste and 1 Tbs of the Lemon Juice in a Bowl and Let Sit For 10 Minute. |
|
4
Done
|
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. |
|
5
Done
|
Whisk the Olive Oil, Cumin, and Cayenne Into the Garlic Mixture. Season to Taste With Salt or Cayenne, If Necessary. |
|
6
Done
|
Grill the Eggplant: |
|
7
Done
|
Prepare a Medium-High Charcoal or Gas Grill Fire. |
|
8
Done
|
Brush Both Sides of the Eggplant Slices With Olive Oil and Season With Salt. |
|
9
Done
|
Grill (covered on a Gas Grill; Uncovered on a Charcoal Grill), 3 to 4 Minutes. |
|
10
Done
|
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. |
|
11
Done
|
Top Grilled Eggplant Slices With the Shallots, Feta, and Herbs. Whisk the Vinaigrette and Drizzle It on Top. Serve Immediately. |
