Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs

By Jarr315

Ingredients

• 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
• 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

Details

Servings 1
Adapted from finecooking.com

Preparation

Step 1

Make the vinaigrette:

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.

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