Grilled Eggplant Dip and Grilled Flat Bread Toasts

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Grilled Eggplant Dip

 

6 small eggplants (2 lbs.)6 garlic cloves, thinly sliced2 plum tomatoes1/3 cup chopped fresh coriander (cilantro) or parsley2 tbsp. each of olive oil and lemon juice1 tsp. each ground cumin and salt1/3 cup shopped toasted walnuts, optional

 

Cut deep slits in eggplants and insert garlic slices. Place on greasedgrill over medium-high heat. Cook, turning occasionally, for 20 to 30minutes or until charred and beginning to collapse. Grill tomatoes, turningoccasionally, for 5 minutes or until beginning to char. Strip off anddiscard eggplant skins; finely chop eggplant with garlic; place in bowl.Peel, seed and chop tomatoes; add to eggplant. Stir in coriander, oil,lemon juice, cumin and salt. Taste and adjust seasoning. (Can be coveredand refrigerated for up to 8 hours.) Just before serving, stir in walnuts,if using. Server with Grilled Pita Toasts.

 

 

Grilled Pita Toasts

 

4 gluten-free flat breads (7-inch)1/4 cup olive oil2 garlic cloves minced1 tsp. paprika

 

Split each pita horizontally into 2 rounds. In small saucepan at edge ofgrill, heat oil with garlic and paprika. Brush lightly onto both sides ofeach pita round. Grill over medium heat for 1 minute on each side or untilgrill-marked and crisp. Cut or break each into 4 wedges.

 

 

 

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