Grilled Spiced Eggplant with Yogurt and Tomato-Cucumber Salad
Servings Prep Time
4servings 30minutes
Cook Time
Servings Prep Time
4servings 30minutes
Cook Time
  • 1/3cup olive oil
  • 2cloves garlicsmashed
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1/2tsp cinnamon
  • 1/2tsp red pepper flakes
  • 1/2tsp cardamon
  • 4medium eggplantshalved lengthwise
  • coarse salt
  • 1small shallotthinly sliced
  • 2Tbsp red wine vinegar
  • 1pint golden or red cherry tomatoeshalved
  • 2medium cucumbersthinly sliced
  • 1/2cup parsley leaveschopped
  • 1 lemonzest of
  • 1cup whole fat Greek yogurt
  • 3Tbsp water
  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. 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.