Grilled Eggplant and Red Peppers with Mint-Cumin Dressing

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Name: Grilled Eggplant and Red Peppers with Mint-Cumin Dressing
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 medium eggplant (about 1 pound), ends trimmed, cut crosswise into 1/2-inch-thick; 2 red bell peppers cored, seeded, and cut into 2-inch planks; 1/4 cup plus 1 tablespoon extra virgin olive oil; Kosher salt and ground black pepper; 1 small garlic clove minced or pressed through garlic press (about 1/2 teaspoon); 1 tablespoon lemon juice; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 2 tablespoons plain yogurt; 1 tablespoon chopped fresh mint leaves

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INGREDIENTS

1 medium eggplant ; (about 1 pound), ends trimmed, cut crosswise into 1/2-inch-thick
2 red bell peppers ; cored, seeded, and cut into 2-inch planks
1/4 cup plus 1 tablespoon extra virgin olive oil
Kosher ; salt and ground black pepper
1 small garlic clove ; minced or pressed through garlic press (about 1/2 teaspoon)
1 tablespoon lemon juice
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 tablespoons plain yogurt
1 tablespoon chopped fresh mint leaves

Servings

INSTRUCTIONS

1. Brush eggplant and bell peppers evenly with ? cup olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste.

2. Whisk remaining tablespoon olive oil, garlic, lemon juice, coriander, cumin, yogurt, mint, and ? teaspoon kosher salt (or ? teaspoon table salt) together in small bowl; set aside.

3. Grill vegetables over medium heat, turning once, until tender and caramelized, 16 to 18 minutes (move vegetables as needed to ensure even cooking). Transfer vegetables to platter, rewhisk dressing, pour over vegetables, and serve.

NOTES

The vegetables can be served hot, warm, or at room temperature. After about five minutes, faint grill marks should begin to appear on the undersides of the vegetables; if necessary, adjust their position on the grill or adjust the heat level.

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Grilled Eggplant and Red Peppers with Mint-Cumin Dressing

1 medium eggplant (about 1 pound), ends trimmed, cut crosswise into 1/2-inch-thick
2 red bell peppers cored, seeded, and cut into 2-inch planks
1/4 cup plus 1 tablespoon extra virgin olive oil
 Kosher salt and ground black pepper
1 small garlic clove minced or pressed through garlic press (about 1/2 teaspoon)
1 tablespoon lemon juice
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 tablespoons plain yogurt
1 tablespoon chopped fresh mint leaves

1. Brush eggplant and bell peppers evenly with ? cup olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste.

2. Whisk remaining tablespoon olive oil, garlic, lemon juice, coriander, cumin, yogurt, mint, and ? teaspoon kosher salt (or ? teaspoon table salt) together in small bowl; set aside.

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Nutrition

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Serving Size: 1 Serving (210g)
Recipe Makes: 4 Servings

Calories: 59
Calories from Fat: 6 (10%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0.2mg		0 %
Sodium 47.7mg		2 %
Potassium 474.3mg		12 %
Total Carbohydrate 12.9g		4 %
	Dietary Fiber 6.1g	24 %
	Sugars, other 6.8g
Protein 2.4g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 59

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