Grilled Eggplant with Feta, Herbs & Vinaigrette

 

The combination of the feta, mint and cilantro adds a wonderful fresh note to the smokiness of grilled eggplant, and becomes 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 with Garlic-Cumin Vinaigrette, Feta & Herbs
Serves 4

Recipe courtesy of Fine Cooking

For the vinaigrette:
1 small clove garlic
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 eggplant:
1 large globe eggplant, trimmed and cut into 1/2-inch-thick rounds
3 tbsp extra-virgin olive oil, more as needed
Kosher salt
1/4 cup crumbled feta
2 tbsp coarsely chopped fresh mint
2 tbsp coarsely chopped fresh cilantro

With a mortar and pestle, pound the garlic and a pinch of salt to a paste, or mince the garlic, sprinkle with salt, and mash into a paste with the side of a chef’s knife.

Combine the 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 slices with olive oil and season with salt. Grill until golden-brown grill marks form, 3 to 4 minutes. 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 white and hard. Top the grilled eggplant slices with the shallots, feta, and herbs. Whisk the vinaigrette and drizzle it on top, and serve immediately.