Sunday, April 21, 2013

Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs Recipe

Photo: Grilled Eggplant with Garlic-Cumin
Vinaigrette, Feta & Herbs Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs Recipe.  Enjoy the good taste of Arabic Food and learn how to make Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs.

 This dish looks especially nice served on a platter, with the feta and herbs scattered over grilled eggplant Serves four to six as a side dish.

Ingredients


For the vinaigrette:
1 small clove garlic
Kosher salt
1-1/2 Tbs. fresh lemon juice
1 small shallot, very finely diced
3 Tbs. extra-virgin olive oil
1/2 tsp. cumin seed, lightly toasted and pounded in a mortar or ground in a spice grinder
Pinch cayenne; more to taste


For the eggplant:
1 large globe eggplant (about 1 lb.), trimmed and cut into 1/2-inch-thick rounds
3 Tbs. extra-virgin olive oil; more as needed
Kosher salt.
1/4 cup crumbled feta
2 Tbs. coarsely chopped fresh mint
2 Tbs. coarsely chopped fresh cilantro


Preparation

Make the vinaigrette:

With a mortar and pestle, pound the garlic and a pinch of salt to a paste, or mince the garlic, sprinkle with salt, and mash into a paste with the side of a chef’s knife.

Combine the garlic paste and 1 Tbs. of the lemon juice in a small bowl and let sit for 10 minutes. Combine the shallot with the remaining 1/2 Tbs. lemon juice and a pinch of salt in another small bowl and let sit for 10 minutes. Whisk the olive oil, cumin, and cayenne into the garlic mixture. Season to taste with salt or cayenne, if necessary.


Grill the eggplant:

Prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil and season with salt. Grill (covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 3 to 4 minutes. 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.

Top grilled eggplant slices with the shallots, feta, and herbs. Whisk the vinaigrette and drizzle it on top. Serve immediately.
 

nutrition information (per serving):
 
Size : with grilled eggplant; Calories (kcal): 160; Fat (g): 15; Fat Calories (kcal): 130; Saturated Fat (g): 3; Protein (g): 2; Monounsaturated Fat (g): 10; Carbohydrates (g): 6; Polyunsaturated Fat (g): 1.5; Sodium (mg): 260; Cholesterol (mg): 5; Fiber (g): 3;
 

Photo: Scott Phillips
From Fine Cooking 87 , pp. 51
September 1, 2007 


More Arabic Food Recipes:

Kibbeh with Eggplant Stuffing
Eggplant Fatteh with Meat and Keshk
Makloube: Upside-down chicken and eggplant pilaf
Grilled cumin and chilli lamb skewers with smoky eggplant
Eggplant and Kibbeh Stew
Lemon Cilantro Eggplant Dip

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