Grilled Spiced Eggplant with Yogurt and Tomato-Cucumber Salad
1/2tspred pepper flakes
2Tbspred wine vinegar
1pint golden or red cherry tomatoeshalved
1cup whole fat Greek yogurt
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.
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.
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.
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.
In a small bowl, stir together the lemon zest, yogurt and water and set aside.
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.