In Season – Grilled Aubergine with Garlic-Cumin Vinaigrette, Feta & Herbs

Grilled Aubergine with Garlic-Cumin Vinaigrette, Feta & Herbs by Tasha DeSerio
Grilled Aubergine with Garlic-Cumin Vinaigrette, Feta & Herbs by Tasha DeSerio

Delicious vegetable dish. A hit with the all family.

Recipe taken from www.finecooking.com

Serves four to six as a side dish.

Ingredients

  • 1 Large Aubergine
  • 3 Tbsp Extra Virgin Olive Oil
  • Salt
  • 50g Crumbled Feta
  • 2 Tbsp of Roughly Chopped Fresh Mint
  • 2 Tbsp of Roughly Chopped Fresh Coriander

    Vinaigrette

  • 1 Small Clove Garlic
  • Salt
  • 1-1/2 Tbsp Fresh Lemon Juice
  • 1 Small Shallot, very finely diced
  • 3 Tbsp Extra Virgin Olive Oil
  • 1/2 Tsp Cumin Seed, lightly toasted and pounded in a mortar or ground in a spice grinder
  • Pinch cayenne; more to taste

Method

Make the vinaigrette:With a mortar and pestle, pound the garlic and a pinch of salt to a paste, or mince the garlic, sprinkle with salt, and mash into a paste with the side of a chef’s knife.

Combine the garlic paste and 1 Tbsp of the lemon juice in a small bowl and let sit for 10 minutes. Combine the shallot with the remaining 1/2 Tbsp 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 aubergine:

Prepare a medium-high charcoal or gas grill fire. Brush both sides of the aubergine slices with olive oil and season with salt. Grill (covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 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 aubergine slices with the shallots, feta, and herbs. Whisk the vinaigrette and drizzle it on top. Serve immediately.

 

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