Barbecue Recipes

EGGPLANT SALAD

Serve this Middle Eastern—influenced salad with warm pita bread as an appetizer, or as an accompaniment to any number of grilled main-course dishes.

INGREDIENTS
2 small eggplants, sliced
5 tablespoons olive oil
1/4 cup red wine vinegar
2 garlic cloves, crushed
1 tablespoon lemon juice
½ teaspoon ground cumin
½ teaspoon ground coriander
1/2 cucumber, thinly sliced
2 ripe, flavorful tomatoes, thinly sliced
2 tablespoons plain yogurt
salt and freshly ground black pepper
chopped flat-leaf parsley, to garnish

SERVES 4

1. Brush the eggplant slices lightly with some of the olive oil and cook over a hot grill or under the broiler until golden and tender, turning once. Allow the slices to cool slightly, then cut them into quarters.

2. Mix the remaining olive oil with the vinegar, crushed garlic, lemon juice, and ground cumin and coriander. Season with plenty of salt and pepper and mix thoroughly. Add the warm eggplant, stir well and chill for at least 2 hours. Add the cucumber and tomatoes. Transfer the salad to a serving dish and spoon the yogurt on top. Garnish with chopped parsley to serve.