Cayenne Grilled Eggplant with Tomato Salad

Bright up the dinner table with this colorful vegetarian meal or use it as a side. This salad is not only delicious but is also packed with nutrition. Tomatoes are loaded with vitamins and minerals including vitamin C, vitamin A, vitamin K, and potassium. Tomatoes are heart healthy and help prevent cancer. Eggplant is considered a vegetable but they’re technically a fruit. Eggplant is high in antioxidants while also containing a variety of vitamins and minerals.

Surprise your guests or family with the beautiful fresh salad you will be proud of.

Ingredients

2 lb. medium eggplants, cut lengthwise into 1/2″ thick slices

1/4 c. plus 3 tbsp. extra-virgin olive oil

1 tsp. ground coriander

1 tsp. cayenne (ground red) pepper

1/4 c. packed fresh mint leaves, finely chopped, plus more for garnish

3 small fresh red Fresno chiles or other hot chiles, finely chopped

2 tbsp. lemon juice

2 tbsp. red wine vinegar

1/2 pt. (about 1 1/2 c.) multicolored cherry or grape tomatoes, halved

1/4 c. Greek yogurt

2 tbsp. milk

Directions

Heat grill on med. Brush eggplant all over with 1⁄4 cup oil. Sprinkle with coriander, cayenne and, 1⁄4 teaspoon salt. Grill 10 to 12 minutes or until tender.

Meanwhile, in a medium bowl, whisk mint, chiles, lemon juice, vinegar, remaining 3 tablespoons oil, and 1⁄2 teaspoon salt until well combined. To vinaigrette, add tomatoes; toss to combine. In a small bowl, stir yogurt and milk.

Arrange eggplant on a large serving platter. Top with tomato mixture. Drizzle with yogurt mixture. Garnish with additional mint leaves, if desired.

We would like to thank Good Housekeeping for this exquisite recipe.