Kumi’s Grilled Eggplant Salad (from the CSA cooking demo on 8/16 and 17/2011)

August 17, 2011

Kumi’s Grilled Eggplant Salad (from the CSA cooking demo on 8/16 and 17/2011)

Kumi Rao, CSA member

2 Large eggplants
½ teaspoon cayenne pepper
Salt and pepper
2-3 tablespoons of whole grain mustard
1/3-1/2 cup of plain Greek yoghurt (or thick strained yoghurt)
Finely minced raw garlic
Extra virgin olive oil
Bread/pita if desired

Slice eggplant into planks ½ inch thick and sprinkle them with salt, pepper, cayenne pepper and olive oil. Grill eggplant 2-3 minutes on each side. Dice into 1 inch pieces. Mix the garlic, mustard, and yoghurt together and season with salt and pepper to taste. Mix the eggplant with yoghurt/mustard mixture. Top with some sautéed or caramelized onions and fresh herbs. This can be used as a vegetarian substitute for chicken or tuna salad.

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