Grilled Eggplant with Cumin Vinaigrette
★★☆☆☆
Ingredients
- 1 small clove garlic
- Kosher salt
- 1 1/2 tablespoons fresh lemon juice (22.2 ml)
- 1 small shallot, finely diced
- 3 tablespoons extra-virgin olive oil (44.4 ml)
- 1/2 teaspoon cumin seed, toasted and ground (2.5 ml)
- Pinch cayenne
- 1/4 cup crumbled feta (59.1 ml)
- 2 tablespoons chopped fresh mint (29.6 ml)
- 2 tablespoons chopped fresh cilantro (29.6 ml)
Instructions
- Mash garlic with salt into paste. Combine with 1T lemon juice; let sit 10 minutes.
- Combine shallot with remaining lemon juice and pinch of salt; let sit 10 minutes.
- Whisk oil, cumin, cayenne into garlic mixture.
- Top grilled eggplant with shallots, feta, herbs. Drizzle vinaigrette.
Wine Pairing: Rosé (Provence Rosé) — Dry rosé complements grilled vegetables and feta.