[Fwd: Broiled Eggplant-Tomato Salad With Spicy Sour Cream Dressing]

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Broiled Eggplant-Tomato Salad With Spicy Sour Cream Dressing

 

3 Italian eggplants

3 tablespoons olive oil

2 tablespoons fresh lemon juice

1 garlic clove, pressed

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/8 teaspoon freshly-ground black pepper

1 cup cherry tomatoes, halved

 

Dressing:

 

1/2 cup sour cream

2 tablespoons whole milk yogurt

1 garlic clove. pressed

sliced chiles to taste, your favorite

1/2 teaspoon ground cumin

1/2 teaspoon salt

 

 

Heat broiler or grill. Cut eggplants lengthwise into 3 or 4 thin slices,

leaving eggplants intact at stem end. Fan out slices.

In a small bowl, combine oil, lemon juice, garlic, oregano, salt and

pepper. Brush eggplants on both sides with half the mixture. Grill or

broil 3 to 4 minutes per side until tender and slightly charred.

 

Place eggplants on a serving platter, surround with tomatoes. Drizzle

with remaining olive oil mixture. Cool eggplants to room temperature.

Make dressing: In a small bowl, combine sour cream, yogurt, garlic,

cilantro, cumin, lemon zest and salt; mix well. Spoon some dressing over

eggplants and tomatoes and pass remainder.

Makes 6 servings.

Calories 99, Fat 8 g, Carbs 6.5 g, Fiber 2 g.