Grilled Eggplant & Zucchini with Feta and Mint

 

The combination of the feta and mint adds a wonderful fresh note to the natural smokiness of grilled eggplant and sweet zucchini, with vegetables becoming completely transformed over a few hours as the dressing is absorbed into the flesh. This dish looks especially nice served on a platter, with the feta and herbs scattered overtop. 

Grilled Eggplant & Zucchini with Garlic-Cumin Vinaigrette, Feta & Herbs

Serves 4

Recipe courtesy of Fine Cooking

For the vinaigrette:

1 small clove garlic, minced

Kosher 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 ground in a spice grinder

Pinch cayenne, more to taste

For the zucchini & eggplant:

1 large globe eggplant, trimmed and cut into 1/2-inch-thick rounds

2 zucchini, trimmed and cut diagonally into 1/4-inch rounds

3 tbsp extra-virgin olive oil, more as needed

Kosher salt

1/4 cup crumbled feta

2 tbsp coarsely chopped fresh mint

Combine the minced garlic paste and a tablespoon of the lemon juice in a small bowl and let sit for 10 minutes. Combine the shallot with the remaining 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.

Preheat an outdoor BBQ to medium-high. Brush both sides of the eggplant and zucchini slices with olive oil and season with salt. Grill until golden-brown grill marks form, 3 to 4 minutes. Turn and grill until well marked on the second sides, about 3 to 4 minutes more, or until soft. Arrange the eggplant and zucchini attractively on a platter and top with the shallots, feta, and herbs. Whisk the vinaigrette and drizzle it on top, and serve immediately.