Broiled Eggplant-Tomato Salad With Spicy Sour Cream Dressing

Broiled Eggplant-Tomato Salad With Spicy Sour Cream Dressing
Broiled Eggplant-Tomato Salad With Spicy Sour Cream Dressing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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

  • DRESSING:

  • 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

Directions

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

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