Best Grilled Eggplant Wgarlic Cumin Vinaigrette Sammie Recipes

Grilled Eggplant With Garlic-Cumin Vinaigrette, Feta & Herbs image

Provided by leroca2

Categories Vegetable

Time 20m

Yield 1 salad, 4-6 serving(s)

Number Of Ingredients 12

1 small garlic clove
1 1/2 tablespoons fresh lemon juice
1 small shallot, very finely diced
3 tablespoons extra virgin olive oil
1/2 teaspoon cumin seed, lightly toasted and ground
kosher salt
1 pinch cayenne
1 large globe eggplant, trimmed and cut into 1/2-inch-thick rounds (about 1 pound)
3 tablespoons extra virgin olive oil, more as needed
1/4 cup crumbled feta
2 tablespoons coarsely chopped of fresh mint
2 tablespoons coarsely chopped fresh cilantro

Steps:

Make the vinaigrette:.
With a mortar and pestle, pound the garlic and a pinch of salt to a paste.
Combine the garlic paste and 1 tbs of the lemon juice in a bowl and let sit for 10 minute.
Combine the shallot with the remaining 1/2 tablespoon 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.
Grill the eggplant:.
Prepare a medium-high charcoal or gas grill fire.
Brush both sides of the eggplant slices with olive oil and season with salt.
Grill (covered on a gas grill; uncovered on a charcoal grill), 3 to 4 minutes.
Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more.The interior should be grayish and soft rather than white and hard.
Top grilled eggplant slices with the shallots, feta, and herbs. Whisk the vinaigrette and drizzle it on top. Serve immediately.

Nutrition Facts : Calories 238.1, Fat 22.6, SaturatedFat 4.2, Cholesterol 8.3, Sodium 109.4, Carbohydrate 8.4, Fiber 4.2, Sugar 3.2, Protein 2.8

Grilled Eggplant w/Garlic-Cumin Vinaigrette (Sammie?) image

Provided by Lisa 'Gayle' Goff

Time 35m

Number Of Ingredients 15

1 large eggplant, cut in uniform slices about 3/4"
2 Tbsp fresh mint chopped
2 Tbsp fresh cilantro chopped
(you can use basil and oregano or basil and cilantro, be creative but 2 seems to be the magic number)
1/4 c crumbled feta
FOR VINAIGRETTE
1/2 tsp garlic puree or finely diced garlic
1/4 tsp salt
1 Tbsp fresh lime juice
1/2 Tbsp balsamic vinegar
1 Tbsp shallots (or red onion)
1/2 tsp ground cumin
1/2 tsp spike (if you can't find spike use a mrs. dash, but spike is definately preferable)
1 pinch of cayenne pepper
3 Tbsp evoo

Steps:

1. Pre Heat grill to medium-high and prepare
2. put garlic, salt, lemon juice, balsamic and shallots into food processer and pulse until all are well combined, let stand 10 minutes
3. After 10 minutes put mixture in a bowl, stir in cumin, cayenne and spike then whisk in EVOO
4. brush on both sides of eggplant grill 5-8 minutes on each side (mine took about 15 minutes total)
5. arrange on a plate OR place eggplant on a crusty roll drizzle with vinaigrette and top with feta and herbs.