Grilled Eggplant and Red Pepper with Mint-Cumin Dressing

By á-4147

Ingredients

• 1 medium eggplant, ends trimmed, cut crosswise into 1/2" thick rounds
• 2 red bell peppers, cored and cut into 2" strips
• 1/4 c. plus 1 T evoo, divided
• Kosher salt and ground black pepper
• 1 small garlic clove, minced
• 1 T. lemon juice
• 1/2 t. ground coriander
• 1/2 t. ground cumin
• 2 T. plain yogurt
• 1 T. chopped fresh mint

Preparation

Step 1

Heat grill to medium.
Brush the eggplant and bell peppers evenly with 1/4 c. olive oil, then season with 2 T. kosher salt and pepper to taste.
In a small bowl, whisk together the remaining olive oil, garlic, lemon juice, coriander, cumin, yogurt, mint and 1/2 t. kosher salt. Set aside.

Grill the vegetables, turning once, until tender and carmelized, about 16-18 min. Moe the vegetables as needed to ensure even cooking. Transfer the vegetables to a platter, rewhisk the dressing, the pour it over the vegetables.