How to Make Grilled Eggplant with Yogurt and Tomato-Cucumber Sala
Prep Time:
30 minutes
Cook Time:
10 minutes
Servings:
4 servings
Ingredients
  • ⅓ cup extra-virgin olive oil, plus more for drizzling
  • 2 garlic cloves, smashed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon cinnamon
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon cardamom
  • 4 medium Japanese eggplants, halved lengthwise
  • Salt, to taste
  • 1 small shallot, very thinly sliced
  • 2 tablespoons red wine vinegar
  • 1 pint sun gold or cherry tomatoes, halved
  • 2 medium cucumbers, thinly sliced
  • ½ cup loosely packed parsley leaves
  • Zest from 1 lemon
  • 1 cup of whole fat Greek yogurt
  • 3 tablespoons water
  • Toasted sesame seeds, for garnish
Directions
  1. In a small bowl, combine the olive oil and garlic; set aside for 20 minutes to allow the garlic to infuse into the oil. In a separate bowl, combine the cumin, coriander, cinnamon, red pepper flakes and cardamom.
  2. Using a pairing knife, score the flesh of each eggplant, making crisscross marks, each ½-inch apart. Sprinkle the spice mix over the eggplant halves and drizzle each half with the garlic-infused olive oil.
  3. Build a medium-hot fire in a charcoal grill or heat a grill pan over medium-high heat. Place the eggplant flesh-side down and cook, turning once until tender and charred, about 8 to 10 minutes.
  4. While the eggplant is cooking, place the shallots in a medium bowl with the vinegar and allow them to macerate until softened, about 5 minutes. Add the tomatoes, cucumbers and parsley and season with salt. Toss and set aside.
  5. In a small bowl, stir together the lemon zest, yogurt and water and set aside.
  6. To serve, spoon a dollop of yogurt on 4 plates. Place two halves of eggplant over the yogurt and top with a little tomato-cucumber salad. Drizzle with more oil and garnish with toasted sesame seeds.