Spiced Eggplant (Aubergine) Salad

Ingredients

• 2 small eggplants, sliced
• 5 tablespoons olive oil
• 1/4 cup red wine vinegar
• 3 garlic cloves, crushed
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 cucumber, preferably Lebanese, very thinly sliced
• 2 tomatoes, home-grown, not supermarket varieties, very thinly sliced
• 1/4 cup kalamata olive, pitted, halved
• 2 tablespoons yoghurt, preferably creamy Greek yoghurt
• salt, to taste
• fresh ground black pepper, to taste
• flat leaf parsley, chopped, to garnish

Directions

1. 1

   Preheat the grill, brush the eggplant slices lightly with some of the oil and cook under a high heat, turning once, until golden. Cut into quarters.

2. 2

   Mix together the remaining oil, vinegar, garlic, lemon juice, cumin and coriander; season to taste with salt and pepper; mix thoroughly; add the warm eggplant quarters, stir well and chill for at least 2 hours.

3. 3

   Transfer the chilled eggplant mixture to a serving dish, and add the cucumber, tomatoes and olives; spoon the yoghurt on top, sprinkle with parsley and serve.