Native to southern India and Sri Lanka, the eggplant is closely related to the tomato and potato. Slightly bitter when raw, eggplants are known for having a slightly rich flavor when cooked. I didn’t grow up eating eggplant but thoroughly love it today. Purple foods are good for you!
I’ve combined a couple different recipes and created the following eggplant salad which works well as both a side dish or main meal. If you are vegetarian or have veggie friends, this will be a popular recipe. And although the ingredient list may look long, the dish is rather easy to make.
If you have a grill, I highly recommend using it to grill the eggplant, since the flavor it adds is quite amazing. Either way, the tangy and refreshing flavors are perfect for a summer barbecue.
Tangy Spiced Eggplant Salad
- 2 medium eggplants sliced into 1/2″ slices (crosswise)
- 7 tablespoons olive oil (extra vigrin)
- 1/2 cup balsamic vinegar
- 2 garlic cloves minced finely
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 cucumber thinly sliced
- 3 tomatoes thinly sliced
- 1/4 cup plain yogurt
- salt and pepper to taste
Brush olive oil on eggplant slices and grill (or broil) until golden brown on both sides. The eggplant should be tender. Allow slices to cool before cutting into quarters.
Mix remaining olive oil with garlic, lemon juice, cumin, coriander, and vinegar. Season with salt and pepper then pour into a dish over the warm eggplant. Chill for at least 2 hours, up to over night.
Toss cucumber and tomato with chilled eggplant. Drizzle yogurt on top before serving.
Give the recipe a shot and let me know what you think.