Grilled Eggplant With Garlic-cumin Vinaigrette, Feta & Herbs

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 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 fresh mint
• 2 tablespoons coarsely chopped fresh cilantro

Recipe

• 1 make the vinaigrette:.
• 2 with a mortar and pestle, pound the garlic and a pinch of salt to a paste.
• 3 combine the garlic paste and 1 tbs of the lemon juice in a bowl and let sit for 10 minute.
• 4 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.
• 5 whisk the olive oil, cumin, and cayenne into the garlic mixture. season to taste with salt or cayenne, if necessary.
• 6 grill the eggplant:.
• 7 prepare a medium-high charcoal or gas grill fire.
• 8 brush both sides of the eggplant slices with olive oil and season with salt.
• 9 grill (covered on a gas grill; uncovered on a charcoal grill), 3 to 4 minutes.
• 10 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 and hard.
• 11 top grilled eggplant slices with the shallots, feta, and herbs. whisk the vinaigrette and drizzle it on top. serve immediately.