Broiled Eggplant-Tomato Salad With Spicy Sour Cream Dressing
3 Italian eggplants
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 garlic clove, pressed
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon freshly-ground black pepper
1 cup cherry tomatoes, halved
Dressing:
1/2 cup sour cream
2 tablespoons whole milk yogurt
1 garlic clove. pressed
sliced chiles to taste, your favorite
1/2 teaspoon ground cumin
1/2 teaspoon salt
Heat broiler or grill. Cut eggplants lengthwise into 3 or 4 thin slices,
leaving eggplants intact at stem end. Fan out slices.
In a small bowl, combine oil, lemon juice, garlic, oregano, salt and
pepper. Brush eggplants on both sides with half the mixture. Grill or
broil 3 to 4 minutes per side until tender and slightly charred.
Place eggplants on a serving platter, surround with tomatoes. Drizzle
with remaining olive oil mixture. Cool eggplants to room temperature.
Make dressing: In a small bowl, combine sour cream, yogurt, garlic,
cilantro, cumin, lemon zest and salt; mix well. Spoon some dressing over
eggplants and tomatoes and pass remainder.
Makes 6 servings.
Calories 99, Fat 8 g, Carbs 6.5 g, Fiber 2 g.
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