Recipe Instructions:
Ingredients
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
Directions
Step 1
Heat grill on med. Brush eggplant all over with 1⁄4 cup oil. Sprinkle with coriander, cayenne and, 1⁄4 teaspoon salt. Grill 10 to 12 minutes or until tender.
Step 2
Meanwhile, 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; toss to combine. In a small bowl, stir yogurt and milk.
Step 3
Arrange eggplant on a large serving platter. Top with tomato mixture. Drizzle with yogurt mixture. Garnish with additional mint leaves, if desired.
