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.
