Cayenne Grilled Eggplant with Fresh Tomato Salad

Yields: 6 servings | Prep time: 15 minutes | Total time: 30 minutes

This dish perfectly balances the smoky, lingering heat of cayenne and fresh chilies with the cooling brightness of a minty tomato toss and a creamy yogurt drizzle. Whether you’re looking for a bold vegetarian main or a standout side dish for your next BBQ, this 30-minute recipe delivers a sophisticated profile of flavors and textures that is as nutritious as it is beautiful.

Ingredients

• 2 pounds medium-sized eggplants, cut lengthwise into ½ inch thick slices
• ¼ cup plus 3 tablespoons extra-virgin olive oil
• 1 teaspoon ground coriander
• 1 teaspoon cayenne pepper
• ¼ teaspoon salt
• ¼ cup packed fresh mint leaves, finely chopped, plus more for garnish
• 3 small fresh red-hot chili peppers, finely chopped
• 2 tablespoons lemon juice
• 2 tablespoons red wine vinegar
• ½ teaspoon salt
• 1 ½ cups multicolor cherry or grape tomatoes, halved
• ¼ cup nonfat plain Greek yogurt
• 2 tablespoons fat-free milk

Directions

1. Heat the grill on medium heat. Brush eggplant all over with ¼ cup olive oil. Sprinkle with coriander, cayenne pepper and ¼ teaspoon salt. Grill 10-12 minutes or until tender.
2. Meanwhile, in a medium bowl, combine mint, chili peppers, lemon juice, red wine vinegar,
    ½ teaspoon salt, and the remaining 3 tablespoons olive oil. Mix until well combined. Add tomatoes and toss to combine.
3. In a small bowl, stir Greek yogurt and milk.
4. Arrange eggplant on a large serving platter. Top with tomato mixture and drizzle with yogurt mixture. If desired, garnish with additional mint leaves.

Nutrition information per serving

Nutrition information compiled from the USDA’s Food Data Central for standard reference, accessed 4/1/22.