Persian grilled eggplant
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- Prep Time15 min
- Total Time15 min
- Makes4 to 5 servings
Ingredients
4 oil-packed sun-dried tomatoes, optional
1 lemon
1 green onion, thinly sliced
1/4 cup pine nuts
1/4 cup finely chopped fresh dill
1/4 cup mint
1 tsp salt
1/2 tsp ground cardamom, optional
130-g log goat cheese
1/4 cup olive oil
1 large eggplant
Instructions
Oil grill and heat barbecue to medium-high. Pat tomatoes dry with paper towels, then finely chop. Finely grate 2 tsp (10 mL) peel from lemon into a medium-size bowl. Add tomatoes, onion, pine nuts, dill, mint, 1/2 tsp (2 mL) salt and cardamom. Crumble in half of goat cheese. Stir to mix.
Squeeze 3 tbsp (45 mL) juice from lemon into a large bowl. Whisk in oil and remaining 1/2 tsp (2 mL) salt. Slice eggplant into 1/2-inch- (1-cm-) thick rounds. Add to lemon-juice mixture and stir to coat. Place rounds on grill. Barbecue with lid closed just until tender, 2 to 3 minutes per side. Remove to a large platter. Top eggplant rounds with tomato mixture and crumble remaining goat cheese overtop. Serve over couscous or mixed greens.
Nutrition (per serving)
Calories 203, Protein 7.8g, Carbohydrates 9.5g, Fat 16g, Fibre 4.1g, Sodium 461mg.
This exotic, aromatic dish is perfect for a starter or side dish - or let it shine as a meatless main course. Pick up a couscous or grain salad at the deli and you're all set.
Indoor Sizzle
Preheat grilling machine to medium-high. Place eggplant on grill. Grill with lid closed until marks form on both sides, 5 minutes.
