Windset Farms: Grilled Eggplant & Tomato Salad
Spiced Grilled Eggplant with Fresh Tomato Salad
The purple power-house (a.k.a. eggplant) is packed with potassium and anthocyanins, a class of antioxidants that help protect cells from damage, reducing your risk of chronic disease.
medium eggplants (about 1 lb each), sliced lengthwise 1⁄2 inch thick
cayenne Kosher salt
fresh lemon juice
red wine vinegar
or grape tomatoes, halved
small Fresno chiles or other hot chiles, finely chopped
packed fresh mint leaves, finely chopped, plus more for serving
low-fat Greek yogurt
- Heat grill to medium. Brush eggplant with 3 Tbsp oil, then season with coriander, cayenne, and 1⁄4 tsp salt. Grill until tender, 10 to 12 minutes.
- Meanwhile, in a medium bowl, whisk together lemon juice, vinegar, remaining Tbsp oil, and 1⁄2 tsp salt; fold in tomatoes, chiles, and mint.
- Arrange eggplant on a large platter; top with tomato salad. Whisk together yogurt and milk and drizzle over vegetables. Sprinkle with mint leaves if desired.
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