Cayenne Grilled Eggplant with Fresh Tomato Salad

Prep: 15 mins      Total: 30 mins      Yield: 6 servings


• 2 lb. medium eggplants, cut lengthwise into 1/2″ thick slices

• 1/4 c. plus 3 tbsp. extra-virgin olive oil

• 1 tsp. ground coriander

• 1 tsp. cayenne (ground red) pepper

• 1/4 c. packed fresh mint leaves, finely chopped, plus more for garnish

• 3 small fresh red Fresno chiles or other hot chiles, finely chopped

• 2 tbsp. lemon juice

• 2 tbsp. red wine vinegar

• 1/2 pt. (about 1 1/2 c.) multicolored cherry or grape tomatoes, halved

• 1/4 c. Greek yogurt

• 2 tbsp. milk


1. Heat VENTRAY electric grill over medium heat. Brush eggplant all over with 1/4 cup oil. Sprinkle with coriander, cayenne, and 1/4 teaspoon salt. Grill until tender.

2. In a medium bowl, whisk mint, chiles, lemon juice, vinegar, remaining 3 tablespoons oil. And 1/2 teaspoon salt until well combined. To vinaigrette, add tomatoes, then toss to combine. In a small bowl, stir yogurt and milk.

3. Place eggplant on a large serving platter.

4. Top with tomato mixture.

5. Drizzle with yogurt mixture.

6. Enjoy.

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