Charred Eggplant with Cumin Yogurt
Motherland
4
15 minutes
25 minutes
Smoky grilled eggplant, cool cumin yogurt and ripe tomatoes make a generous first course built for warm flatbread and several reaching hands.
Ingredients
For the cumin yogurt:
- 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
For the eggplant and topping:
- 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.
