we went kind of nuts at the farmer’s market last week, purchasing what would normally amount to three weeks worth of vegetables in a single week.
it’s just that they looked so so good. the beets, zucchini, corn, and tomatoes have already gone to good use. last night, i made what is now going to be my new favorite eggplant recipe.
i served it with some broiled mahi mahi and it was the perfect summer meal.
Grilled Eggplant with Cumin Vinaigrette and Feta
Recipe type: Side Dish
Serves: 2-4
Ingredients
- 1 garlic clove, minced
- pinch of salt
- 2 tablespoons lemon juice
- 1 small shallot, chopped
- 6 tablespoons olive oil, divided
- ½ teaspoon ground cumin
- dash of cayenne pepper
- 1 lb eggplant, cut into ½ inch rounds
- ¼ cup crumbled feta
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped mint
Instructions
- To make vinaigrette, mash garlic together with salt to form paste. Add lemon juice, shallots and 3 tablespoons olive oil and whisk together. Stir in cumin and cayenne pepper.
- To make eggplant, heat grill to medium. Brush eggplant on both sides with olive oil and grill for 3-4 minutes per side. Remove from heat, toss with vinaigrette, feta, and herbs.
- Serve warm.
2portico
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