Charred Eggplant with Cumin Yogurt
Motherland
4
15 minutes
25 minutes
Side Dish
Smoky grilled eggplant, cool cumin yogurt and ripe tomatoes make a generous first course built for warm flatbread and several reaching hands.
Ingredients
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1 cup plain whole-milk Greek yogurt
1 tsp cumin seeds
1 small garlic clove, finely grated
1 tbsp lemon juice
¼ tsp kosher salt
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2 medium globe eggplants (about 1½ lb total)
3 tbsp olive oil, plus more to finish
1 tsp kosher salt, divided
2 medium ripe tomatoes, seeded and chopped
½ tsp coriander seeds
2 tbsp chopped cilantro
Freshly ground black pepper
Warm naan, pita or other flatbread, to serve
Directions
Toast the cumin seeds in a dry skillet for about 1 minute, until fragrant. Lightly crush them.
Stir the cumin, garlic, lemon juice and ¼ tsp salt into the yogurt. Refrigerate while you prepare the eggplant.
Heat a grill or grill pan to medium-high. Cut the eggplants lengthwise into ½-inch-thick slices.
Brush both sides of the eggplant with olive oil and season with ½ tsp salt.
Grill for 4–6 minutes per side, until deeply marked, tender and still holding their shape.
Toast the coriander seeds in a dry skillet for about 1 minute, then lightly crush them.
Spread the cumin yogurt over a large platter. Arrange the warm eggplant on top and scatter with tomatoes, coriander, cilantro, black pepper and a small drizzle of olive oil. Serve with warm flatbread.
