Broiled Eggplant-Tomato Salad With Spicy Sour Cream Dressing

By á-170456

Ingredients

• DRESSING:
• 3 Italian eggplants - (abt 4 to 6 oz ea)
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 garlic clove pressed
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon freshly-ground black pepper
• 1 cup cherry tomatoes halved
• 1/2 cup sour cream
• 2 tablespoons whole milk yogurt
• 1 garlic clove pressed
• 1 tablespoon finely-chopped cilantro
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• Cilantro sprigs for garnish

Details

Servings 6

Preparation

Step 1

Heat broiler or grill. Cut eggplants lengthwise into 3 or 4 thin slices, leaving eggplants intact at stem end. Fan out slices.

In a small bowl, combine oil, lemon juice, garlic, oregano, salt and pepper. Brush eggplants on both sides with half the mixture. Grill or broil 3 to 4 minutes per side until tender and slightly charred.

Place eggplants on a serving platter, surround with tomatoes. Drizzle with remaining olive oil mixture. Cool eggplants to room temperature.

Make dressing: In a small bowl, combine sour cream, yogurt, garlic, cilantro, cumin, lemon zest and salt; mix well. Spoon some dressing over eggplants and tomatoes and pass remainder. Garnish with cilantro sprigs.

This recipe yields 6 servings.

Carbohydrates: 6.5 grams
Net Carbs: 4.5 grams
Fiber: 2 grams
Protein: 1.5 grams
Fat: 8 grams
Calories: 99