I picked our first eggplant out of our garden the other day. I got this recipe over at Fine Cooking. I changed it a bit. Omitted a few steps and ingredients. Here's what I did ...
For the vinaigrette:
1 clove garlic, minced
Salt
Juice of a small lemon
1 small shallot, very finely diced
Salt
Juice of a small lemon
1 small shallot, very finely diced
1.5 tsp sugar (may not need this but my lemon was very, very sour)
3 TBLS olive oil
1/2 tsp. ground cumin
3 TBLS olive oil
1/2 tsp. ground cumin
For the eggplant:
1 eggplant, trimmed and cut into 1/2-inch-thick rounds
Olive oil
Kosher salt.
Feta cheese
Fresh cilantro
Make the vinaigrette: Combine all ingredients and adjust to taste. Set aside for flavors to combine.
Grill the eggplant: Salt both sides of eggplant. Prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil. Grill 3 to 4 minutes each side.
To serve: Top grilled eggplant slices with vinaigrette, feta, and herbs. Serve immediately.
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